Aperitif mini toasts

Ingredients

For 4 servings

• •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. 1.Wash and cut the celery branch into very thin washers.
2. 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. 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. 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.