Moulded Feta and Sun-Dried Tomatoes with Crisp Cracker Bread

Name: Moulded Feta and Sun-Dried Tomatoes with Crisp Cracker Bread
Yield: 2 tasses / 500 ml
Ingredients: 1 1/2 cups (375 mL) finely crumbled Canadian Feta* cheese; 8 oz (250 g) Canadian Cream cheese softened; 3 tbsp (45 mL) finely chopped green onions; 3 tbsp (45 mL) finely chopped and drained sun-dried tomatoes in oil; 2 cloves garlic minced; 1/4 tsp (1 mL) dried oregano leaves crushed; Crisp Cracker Bread; Crisp Cracker Bread; 1/4 cup (60 mL) melted butter; 1 lightly beaten egg; 6 large flour tortillas; Poppy seeds; Sesame seeds

This is the Moulded Feta and Sun-Dried Tomatoes with Crisp Cracker Bread recipe.

Prep: 10 min
Refrigeration: 6 h

Yields 2 tasses / 500 ml

moulded feta and sun dried tomatoes with crisp cracker bread

Ingredients

1 1/2 cups (375 mL) finely crumbled Canadian Feta* cheese
8 oz (250 g) Canadian Cream cheese softened
3 tbsp (45 mL) finely chopped green onions
3 tbsp (45 mL) finely chopped and drained sun-dried tomatoes in oil
2 cloves garlic minced
1/4 tsp (1 mL) dried oregano leaves crushed
Crisp Cracker Bread
Crisp Cracker Bread
1/4 cup (60 mL) melted butter
1 lightly beaten egg
6 large flour tortillas
Poppy seeds
Sesame seeds

READY FOR REWARDS?

Preparation

Combine Canadian Feta, Canadian Cream cheese, onions, tomatoes, garlic and oregano in large mixer bowl. Beat with electric mixer at medium speed until smoothly combined. Add black pepper to taste.

Pack cheese mixture in 2 cup (500 mL) bowl lined with foil. Cover and refrigerate at least 6 hours or up to 2 days before serving.

Remove from mould onto plate; peel off foil and decorate as desired. Serve with Crisp Cracker Bread.

Crisp Cracker Bread:

Combine butter and 1 lightly beaten egg; brush over both sides of 6 large flour tortillas. Sprinkle one side with poppy and sesame seeds. Place two at a time on large unbuttered baking sheets. Bake in 400 °F (200 °C) oven 10 minutes or until puffed and golden. Cool. Break up into irregular pieces to serve.