Herb bread slices

Whole grain bread slices;
Parsley;
1-2 cloves of garlic;
Strag rosemary;
1 teespoon crushed mix pepper;

2-3 tablespoons of olive oil. 

Combine the following to make an herb mix: parsley, rosemary, crushed garlic and mix pepper. 

Stir the mixer. Add 3 tablespoons of olive oil to the herbs to form a wet rub. Lay out slices of whole grain bread. 

Spread a light coating of the herb rub on one side of each bread slice. 

Place the bread on a baking sheet and place in the broiled till lightly toasted, turning the slices over half way.

Herb bread slices can be paired with Marinated Feta Cheese.

Marinated Feta Cheese

8 oz Greek feta, cut into large 1" cubes

For the marinade:
1 tbsp chopped capers;
2 chopped salted anchovy fillets;
half lemon, sliced

1 red chili, cut into rings

1 heaping tbsp mix peppercorns, slightly cracked
lots of sprigs of fresh rosemary, mint and basil
2-3 cloves of garlic

5-6 olives
1 cup good extra virgin olive oil

 
Place cubed feta in a nice medium-size  jar, layering herbs, red chili rings, olives, garlic, chopped anchovy fillets and peppercorns in between. Add lemon sliced. 

Pour olive oil into the jar until the feta is covered. Seal and refrigerate for at least 1 day and up to 1 week. Bring to room temperature before serving. 

Serve drizzled with a little of the oil, if desired.

Prosciutto Rolls with Cream Cheese

4 oz cream cheese

2-3 sprigs of fresh dill, finely chopped

1-2 tablespoons yoghurt

12 slices prosciutto

5-6 black olives, chopped

7-8 raw almonds, chopped

freshly-ground pepper

Method

In a bowl, mix the cream cheese with yoghurt, dill, chopped olives, and pepper. The mixture should be easily spreadable but not runny.

Lay out the slices of prosciutto, liberally spread the cheese mixture on top, then roll them up like a crepe.

These prosciutto rolls are perfect as a starter with Row Zucchini Spaghetti with Feta Cheese and Almonds .

Smoked Salmon & Gorgonzola Savory Muffins

3 cups all-purpose flour

1 tbsp baking powder
3/4 tbsp salt
4 oz smoked salmon, roughly chopped
4 oz Gorgonzola cheese, crumbled (substitutions ok) 
3 tbsp finely chopped chives
1 1/4 cups milk
3/4 cup sour cream
1 egg
3 tbsp unsalted butter, melted and cooled

In a large bowl, mix the flour, baking powder and salt. Add chopped smoked salmon, crumbled Gorgonzola cheese and chives, and stir to combine.

In a medium bowl, whisk together the milk, sour cream, egg, and melted butter until the mixture is smooth. Fold the liquids into the flour mixture until combined. The batter will be very thick.

Coat a muffin pan with cooking spray and place a dollop of the mixture in each cup filling about 2/3 of the cup. Bake in a 350F oven for about 30 minutes until the muffin tops start browning.

Let the muffins cool in the pan, about 5 minutes, and then remove from the pan and let cool for an 5 additional minutes before serving.

These muffins are perfect for breakfast or as a party snack.