Feta Snack with Spring Radishes
- Preparing Time: -
- Total Time: -
- Served Person: 1 cup feta mixture
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon flaky sea salt
- 8 ounces goat's milk feta, preferably in brine
- 1/4 to 1/2 cup buttermilk
- extra virgin olive oil for finishing
- radishes and other vegetables for dipping
Preparation In a medium bowl, crumble the feta. With a rigid whisk, smooth out the feta first, then add buttermilk 1 tablespoon at a time until the mixture is smooth and the consistency of a creamy dip. Spoon the mixture into a small serving bowl and top with flaky sea salt, black pepper, and olive oil. Serve with raw radishes or other crudités. From Root to Leaf: A Southern Chef Cooks Through the Seasons, copyright © 2015 by Steven Satterfield. Reprinted by permission from HarperWave, and imprint of Harper Collins Publishers. Buy the full book from HarperCollins or from Amazon.
Preparation In a medium bowl, crumble the feta. With a rigid whisk, smooth out the feta first, then add buttermilk 1 tablespoon at a time until the mixture is smooth and the consistency of a creamy dip. Spoon the mixture into a small serving bowl and top with flaky sea salt, black pepper, and olive oil. Serve with raw radishes or other crudités. From Root to Leaf: A Southern Chef Cooks Through the Seasons, copyright © 2015 by Steven Satterfield. Reprinted by permission from HarperWave, and imprint of Harper Collins Publishers. Buy the full book from HarperCollins or from Amazon.
