Crostini with Spicy Minted Feta and Blood Orange Marmalade

By • March 5, 2010 • 2 Comments

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Author Notes: The marmalade is an adaptation of a Bon Appetit recipe that I've used for blood oranges as well as meyer lemons and even citron. The spicy minted feta is something I make quite often, usually to serve with pita chips and crudites. I thought the marmalade and feta spread would complement each other quite nicely, and the final product on crostini makes a perfect dinner party appetizer.Rivka

Serves 6, with leftovers

Blood Orange Marmalade

  • 2 cups sugar, divided
  • 1.5 cups water, divided
  • 1 blood orange, thinly sliced with peel
  • 1/2 meyer or regular lemon, thinly sliced with peel
  • 2 tablespoons lemon juice
  1. Combine 1 cup sugar, 1 cup water, and citrus slices in medium saucepan. Bring to simmer over medium heat, stirring until sugar dissolves. Reduce heat to low; cook until peel is tender, stirring occasionally, about 30 minutes. Pour into strainer set over medium bowl. Chop citrus into small bits and reserve; discard syrup.
  2. Combine remaining 1 cup sugar, 1/2 cup water, and lemon juice in another saucepan. Bring to simmer over medium heat, stirring until sugar dissolves. Add chopped orange and lemon. Reduce heat to low and simmer until fruit is very tender and rind has softened completely, about 30 minutes. Transfer marmalade to small bowl and cool. Store tightly covered or in preserving jars in refrigerator.

Spicy Minted Feta and Crostini

  • 1 pound good-quality Greek feta cheese
  • 1/4 cup Greek yogurt
  • 1 tablespoon lemon juice
  • zest 1 lemon
  • 3 sprigs mint, leaves removed and julienned, plus extra small leaves for garnish
  • 1/2 jalapeno pepper, seeds and membrane removed, minced
  • 1-2 baguettes
  • olive oil
  1. Put feta in medium mixing bowl and use a fork to break up. Add remaining ingredients (except for baguette and olive oil) and continue mashing with fork until yogurt has softened feta and other ingredients are well incorporated. Set aside.
  2. Heat oven to 300 degrees. Slice long baguette on severe bias into ½-inch slices. Drizzle lightly with olive oil and bake until lightly toasted, about 5-7 minutes depending on baguette’s moistness.
  3. Spread generously with feta, top with a spoonful of marmalade, and finish with a couple baby mint leaves. Serve immediately.
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