Feta and Sesame Crostini with Honeyed Mint and Harissa Oil Drizzle

This little appetizer has it all - beautiful seeded red fife heritage bread from Boulangerie La Vendéenne, fresh mint from Pete's Fine Foods puréed with Cosman and Whidden honey, salty briny Nova Scotia feta cheese and nutty toasted sesame seeds all topped off with a drizzle of spicy harissa olive oil from Liquid Gold. I recommend serving with one of Nova Scotia's many fantastic ciders. I especially like the Rummed Cider from Planter's Ridge


Honeyed Mint Spread

1 bunch fresh mint, leaves picked from stems

2 Tbsp honey

1 Tbsp sesame oil

1/4 tsp red wine vinegar

1/4 tsp kosher salt

  • purée all ingredients in food processor - scrape into small bowl and refrigerate until ready to use

Feta and Sesame Crostini with Honeyed Mint and Harissa Oil Drizzle

slices of baguette, or other bread of your choice, lightly toasted

honeyed mint spread

feta cheese

sesame seeds, toasted in a dry pan until golden and fragrant

harissa oil

  • top toasted bread with honeyed mint spread - add crumbled feta and a sprinkle of toasted sesame seeds - drizzle with harissa oil to finish