When I had the girls over for dinner, I started the evening with a prosecco cocktail and crisps with toppings. I’ve already introduced you to the bleak roe version (so yum!) but this, much more accessible version with feta, pomegranate and parsley is just as nice. Perfect for the holidays!
Crisps with feta crème, pomegranate seeds and parsley, serves 6 as a nibble
1/2 bag salted (nice) crisps
1/3 packet feta
100 ml creme fraiche
Find the nicest looking crisps in the bag and put them on a plate/platter. Whip creme fraiche and feta until smooth. Season with pepper. Place a small dollop of the feta crème on each crisp, top with pomegranate seeds and parsley. Serve.
3 thoughts on “Recipe: Crisps with feta crème and pomegranate”
I’m wondering how this topping would be on pita chips. Seems like American chips are pretty fragile to handle this much topping.
I think that would work really well too! I know what you mean, flimsy chips may be difficult to hold a topping but if you find some with the skin on they’re usually more robust.
Simple and tasty!