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

“OMG! What’s in this? It’s so good.” That’s what my cousin, Elizabeth, said just now when she tried this for the first time. It tends to be a crowd-pleaser. I make this appetizer whenever I have company over a holiday weekend. It’s one of my most requested recipes.

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About ten years ago, we hosted a Croatian high school student for a month at our home in Nashville. His name was Bruno, and he was 16 years old. The following summer, his family invited our family to their summer home on one of the Dalmatian Islands along the Adriatic coast. That vacation will go down in our family’s history as one of the best trips of our lives.

Bruno’s parents, Lilijana and Mario, fixed all of our meals with local island products. My husband and Mario were always walking off to get honey from one friend’s house, red wine from a cousin’s house, olive oil from another cousin’s, and fresh tuna (our Fourth of July special dinner) from a friend at the pier. It was the most marvelous and delightful week.

Liliana was a fabulous cook. She probably used 15 ingredients to make all of our meals; her cooking was simple, fresh and delicious. Some nights, Lily or Mario would put equal parts of sheep’s milk feta and goat cheese, olive oil, garlic and herbs in a bowl, mix the ingredients with a fork and serve the mixture as an appetizer with bread. We devoured it! We dubbed it “Croatian Cheese.” The first thing I did when I returned home was to recreate it. I make a larger amount than they typically served because I like to make enough to feed a crowd.

Ingredients:DSC_0347
Approximately equal amounts of sheep (the feta) and goat’s 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 garlic
1 cup extra virgin, first cold pressed, olive oil

Prepare the aromatics: snip off the leaves from each herb sprig and peel the garlic.

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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. *Start with the smaller amount of garlic. You can always add more. Uncooked garlic is much stronger in flavor than cooked.

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

I buy many of the ingredients for this at Costco.

Below is my favorite memory of Croatia, besides all the great meals and fellowship, a sailing trip with our two families.

croatia sail dragoandrewjessetylerbruno

© 2016 Judy Wright. All rights reserved. No photos or text may be used without written consent.

13 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!

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