Feta cheese, beef tongue and cucumber pate
4 servings
30 minutes
This pâté is a harmony of flavors born from bold culinary experiments of European cuisine. Salty sheep cheese gives the dish a rich creamy texture, while buttermilk delicately balances its spicy notes. Boiled beef tongue, tender and aromatic, enriches the composition with depth of flavor, and crunchy pickles add refreshing acidity. The pâté is served with grilled bread, creating a perfect contrast of softness and crunch. This recipe is a find for connoisseurs of elegant snacks and heartfelt conversations over a glass of wine.
1
Preheat the grill and toast the sliced bread until characteristic stripes form.
- White bread: 1 piece
2
Place the pâté in a small bowl, set it on a plate, and arrange toasted bread around it.
3
Grate the cheese on a coarse grater and place it in a bowl. Add the buttermilk, finely chopped boiled tongue, and finely chopped cucumbers. Mix everything well, then season with salt and pepper to taste, and blend with an immersion blender until it reaches a paste consistency.
- Sheep's milk brynza: 150 g
- Clabbered milk (prostokvasha): 100 ml
- Boiled beef tongue: 300 g
- Pickled cucumbers: 2 pieces
- Salt: to taste
- Ground black pepper: to taste
