Feta and crescenza cream with pesto, soft and tasty, is perfect for an appetizer, accompanied by breadsticks or croutons. Since the feta and cream cheese spread was a success, I decided to remake it in this new version that is just as good. You can serve it in small single-serving glasses or in a sharing bowl, as I did.
This cream is very simple to make: you just need to mash the feta with a fork (or blend it, if you prefer) and mix in the crescenza, then add the pesto and you’re done.
In my appetizers, a cream must never be missing: whether it’s simple olive pâté, hummus, or Guacamole, there must be something to spread on the croutons. If you also like this kind of preparation, check out Savory Creams and Hummus for Appetizers.
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DON’T MISS THESE RECIPES:
- Difficulty: Very Easy
- Cost: Very Cheap
- Preparation time: 5 Minutes
- Portions: 2 People
- Cooking methods: No Cooking
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients
- 2.12 oz feta
- 3.53 oz crescenza
- 2 tbsp milk
- 1 tbsp Genoese pesto
Steps Feta and Crescenza Cream with Pesto
Making this cream is very simple. First, place the feta in a bowl and mash it with a fork. Add the crescenza and mix well to combine everything.
Now add a couple of tablespoons of milk to slightly soften the cream and mix until you reach the ideal consistency.
Finish with a tablespoon of pesto. At this point, the feta cream is ready: store it in the fridge until use and serve it with croutons.
FAQ (Questions and Answers)
Can I prepare it in advance?
Yes, certainly, store it in the refrigerator in an airtight container for 1-2 days.
