Salty feta and sweet tart raspberry sauce combine to make an interesting dish that can be served as an appetizer or as a whimsical meal-ender.
6 oz block of feta cheese
1/2 cup sesame seeds, black & white or mixed
1/4 cup flour
1 cup vegetable oil
1 cup raspberries
1/4 cup sugar
1/4 cup water
1/4 white wine
3 sprigs of mint
Preparation Time: 30 minutes
Make the sauce
Combine raspberries, sugar, water, wine and mint in a sauce pan over medium heat. Simmer storing occasionally until the raspberries are very soft and the liquid is reduced to about 1/3 and form a sauce. Juice the lemon into the sauce and stir to combine. Reduce heat to medium low and cook for an additional 10 minutes.
Remove sauce from heat and pass through a fine mesh strainer to remove the seeds and mint leaves. Return the sauce to the pan and place over low heat to keep warm.
In a small frying pan, heat oil over medium heat. the oil should be over 1 inch deep. Whisk the egg in a wide bowl. Combine the sesame seeds and flour in separate bowl. Cut the block of feta diagonally to form two triangles. Place the pieces of feta in the egg and baste it gently to avoid breaking it. If your feta does break you can try to press it gently back together. Next place the feta pieces in the seed/flour mixture and dredge to coat it all over.
When the oil is hot enough to fry a little drop of the egg quickly, place the coated feta in it. Cook approximately 3-5 minutes until browned. The oil should cover the top of the block of feta and brown the top as well.
Remove the cheese to a plate lined with paper towels and allow to rest for 2 – 3 minutes to drain the oil. To plate, drizzle the sauce in the center of a plate. Top with the fried pieces of feta.
(Photo credit: Carrie Shaffer)