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- 200 g Fontana Feta
- 4 slices of bacon
- 50 g pine nuts
- Beet syrup:
- 5 cooked beets
- 1 garlic clove
- 1 tbs honey
- 1 tsp Fontana Kalamata balsamic vinegar
- 100 ml Fontana olive oil
Cut the feta cheese into quarters and wrap each of the bits in a slice bacon. Fry them quickly in a frying pan, place in a ovenproof dish and in the oven at 200 ° C for about 10 minutes.
Heat a frying pan while on high heat and toast the pine nuts golden brown. Serve the feta cheese with pine nuts and syrup sauce..
Mix the beetroot with garlic, honey and balsamic vinegar in a blender. Drizzle in olive oil and salt to taste.
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