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I am in love with the Feta Mousse appetizer at the local restaurant Charcoal here in Denver. The feta flavor is well balanced, and the consistency of the dish has just the right amount of creaminess. One night I was channeling my mother and did what she always used to do when she loved a restaurant dish, which was to walk into the kitchen and politely ask the chef if he was willing to share the recipe. If you have ever done this, you know that more often than not chefs are happy to share their secrets (I have only had one refusal to date). And, the chef at Charcoal was happy to oblige. While chefs tend to provide the list of ingredients, they are often a big vague about the quantities and method of preparation. But that’s where the fun comes in! This recipe didn’t take too many attempts on my part to come close to the original dish, as the ingredient list is limited (only 5) and the method fairly simple. Make it for yourself, and then go to the restaurant, and let me know what you think of my version vs. the original.Print
- 1 container (around 6 ounces) feta cheese crumbles (around 1 1/4 cups)
- 1/2 cup sour cream, or more to taste
- 2 tablespoons good quality olive oil (or more to taste)
- Green part of 2 green onions, coarsely chopped
- Dash oregano (fresh or dried)
- Place all ingredients in a food processor and process until well blended and very smooth. Add more sour cream or olive oil as needed. Cover and refrigerate for at least one hour. Serve at room temperature with toast points, crostini, pita chips or crackers.
The strength of the feta cheese determines how much sour cream or olive oil is needed.
Make ahead: Mousse can be prepared up to 2 days ahead, covered and refrigerated. Bring to room temperature before serving.
- Serving Size: 6 to 8