“Croatian Cheese” a Flavorful and Exotic Appetizer Made with Feta and Goat Cheese

About ten years ago, we hosted a Croatian high school student for a month at our home in Nashville. His name was Bruno. The following summer, his family invited us to their summer home on the island of Brac, one of the Dalmatian Islands on the Adriatic coast. That vacation was one of the best trips of our lives.

DSC_0398

Bruno’s parents, Lilijana and Mario, fixed all of our meals using local produce and products found on the island. The honey came from the beehives of a friend, the red wine came from a vat at a cousin’s house, the olive oil was pressed at another cousin’s home, even the fresh tuna on the Fourth of July came from a friend at the pier. It was all so marvelous.

Lily was a fabulous cook. She probably used fifteen types of ingredients to make all of our meals. Her cooking was simple, fresh, and delicious. Some afternoons, she would mix equal parts of sheep milk feta and goat cheese with olive oil, garlic, and herbs and serve it with crusty bread as an appetizer. We devoured it. We dubbed it “Croatian Cheese.” The first thing I did when I returned home was try to recreate it.

Ingredients:DSC_0347
Approximately equal amounts of sheep (the feta) and goat milk cheeses — the packages I used had 1 pound of feta and 10 ounces of goat cheese
A few sprigs each of rosemary, basil, and parsley
*3 small cloves of freshly chopped garlic
1 cup extra virgin, first cold pressed, olive oil

Prepare the aromatics: snip the leaves and peel the garlic.

DSC_0356

I like to make this in a food processor for convenience. Refrigerate for a few hours to give the flavors time to meld. Serve cold.

Directions:
Pulse garlic cloves first*. Add herbs and pulse. Add cheeses and pulse. Finally, add olive oil and pulse briefly.

*Start with the smaller amount of garlic. Uncooked garlic is much stronger in flavor than cooked.

DSC_0358 DSC_0362 DSC_0364 DSC_0365 DSC_0366 DSC_0367 DSC_0368 DSC_0370

And you are done. Fair warning: it’s garlic-y!

Below is a photo of my favorite memory of Croatia — our two families went together on an overnight sailing trip.

croatia sail dragoandrewjessetylerbruno

Don’t miss a recipe! Become a follower and have posts delivered to your Inbox.

Follow Judy’s Chickens on Instagram and Pinterest @JudysChickens.

© 2014-2018 Judy Wright. All rights reserved. Photos, videos, and text may only be reproduced with the written consent of Judy Wright.

17 thoughts on ““Croatian Cheese” a Flavorful and Exotic Appetizer Made with Feta and Goat Cheese

    1. Thanks, Laura! I think you will love it. I keep a package of feta and goat cheese in the fridge all summer long, just have it available for a quick appetizer. Have a great weekend. xo

    1. Thanks, Sue! This recipe is easy and delicious. Everyone who tries it asks me how to make it. Did you see the frittata post? I mentioned the class we took together in Cleveland. The frittata has been a great recipe for cleaning out the fridge! Have a great weekend in your historic city. xo

    1. Teresa, I think you will like it! Mario used “French feta” which is hard to find here. I think the Greek feta works beautifully. We took the fast boat from Ancona, Italy to Split in Croatia. Split has some interesting sites. We took a ferry to Brac, our home port and sailed to Hvar and Vis. We flew out of Dubrovnik. The people of Croatia were wonderful and the islands, gorgeous! Thanks for writing!

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s