Bruschetta with creamed feta

I tasted this for the first time at De Malle Meul in Philadelphia. The combination of the salty and creamy cheeses takes anything from tapas to sandwiches to the next level.

Enough for 12 slices Preparation time: 25 minutes

• 2–3 rounds of your favourite feta

• 125ml medium-fat cream cheese

• 80–125ml cream

• 12 slices of ciabatta, toasted

• 6 figs, thinly sliced

• 4 small cooked beetroots, cut into small cubes • 200g thin biltong shavings

• fresh basil

• 30ml pomegranate rubies (optional)

• 15ml good quality extra-virgin olive oil

1 Place the feta in a food processor and pulse until smooth. Add the cream cheese and process again until smooth.

Add just enough cream to form a spreadable consistency. The feta makes a lovely salty spread – taste and decide if you want to add more cream or feta.

2 Spread the creamed feta on the ciabatta. Arrange the figs, beetroot, biltong, basil and pomegranate rubies on top and drizzle with a few drops of olive oil.

Variations Experiment with herbs, sun-dried tomatoes, spices – whatever takes your fancy – in your creamed feta. Or process a little pickled beetroot with the feta

(they’re a match made in heaven!) to create a bright pink spread.