House House showing Order progress Grid View Icon Grid View Icon List View Icon List View Icon Padlock Icon Padlock Icon Window Link Icon Window Link Icon Order Number Location Order Number Location Gift Card Number Location Gift Card Number Location Gift Card Pin Location Gift Card Pin Location Location Pin Location Pin Circle Contact Email Contact Us Footer Page Icon Circle Contact Instore Contact Us Footer Page Icon Circle Contact Phone Contact Us Footer Page Icon User Shape Mobile Header Account Icon Skip to Content
USD$
Cancel
Foodie

Whipped Feta Toasts With Garlic Prawns And Cecinas Nieto Cecina De León

Mediterranean flavours and the finest charcuterie sizzle in this light and simplest of dishes. For balmy evenings, serve with a lemony Spanish white wine. 

Whipped Feta Toasts With Garlic Prawns And Cecinas Nieto Cecina De León

Ingredients

Serves 4

100g feta
130g Greek yogurt
Zest of ¼ lemon
1 tbsp olive oil
2 garlic cloves, finely sliced
150g cherry tomatoes, halved
1–2 tsp thyme leaves
8 king prawns
8 slices ciabatta or sourdough bread
2 tbsp extra-virgin olive oil
8 thin slices of Cecinas Nieto cecina de León

Method

1. Put the feta, yogurt and 2 tablespoons of water into a small food processor and whizz until smooth. Add the lemon zest, season to taste and whizz again. Set aside.

2. Heat the olive oil in a frying pan or wok. Add the garlic, tomatoes and thyme, and cook for 1–2 minutes until the tomatoes have just started to soften.

3. Add the prawns and 2 tablespoons of water. Cover the pan with a lid, then cook for 3–4 minutes, turning them after a couple of minutes, until they are pink.

4. Brush both sides of the bread slices with olive oil and toast them. Divide the whipped feta among the 8 bread slices and put two slices on each plate.

5. Place 2 prawns and some tomato mixture over the bread, then arrange a couple of slices of cured beef alongside the bread. Drizzle a little of the juices over the top, and serve.

Find more recipes in the Harrods Magazine app.