Aperitif mini toasts
- Total time
- 25 min
- servings
- 4 servings
- Dish type
- Main dish
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Prep
10 min
Cook
15 min
Total time
25 min
Ingredients
Ingredients
- 16 16 mini nature toasts
- 2 2 heart branches of celery
- 1 1 branches of thyme
- salt and black pepper from the mill
- 1 tranche 1 slices of feta
- 2 2 branches of cherry tomatoes
- 1 c. à soupe 1 tablespoons of liquid honey (acacia or thyme)
- 3 3 branches of thyme
- 1 c. à soupe 1 tablespoons of olive oil
- 250 g 250 g cooked chickpeas
- 5 cl 5 cl of olive oil
- 1 1/2 limes
- 1 gousse 1 clove of garlic
- 1 pincée 1 pinches of paprika
- 1 c. à café 1 teaspoons of tahin (sesame puree)
Method
- 1
Wash and cut the celery branch into very thin washers.
- 2
Prepare the roasted feta: preheat the oven to 220°C. Place the feta in a baking dish. Surround with cherry tomatoes, sprinkle with thyme, salt and pepper. Water with honey and a fillet of olive oil. Roast feta for 15 minutes.
- 3
Prepare the houmous: heat 5 cl water. Peel and cut garlic in 2 and degerm. Press the lemon. In a blender, pour chickpeas, hot water, lemon juice, garlic and salt. Start mixing and then add the olive oil into the net while continuing to mix until a smooth purée is obtained.
- 4
Garnish the toasts with hummus. Place on it a little roasted feta and a cherry detached from its branch. Slightly crush. Sprinkle with celery branch and decorate with fresh thyme.
Source : marmiton
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