1 tablespoon Pomora White Truffle Infused Olive Oil
salt & pepper (to taste)
crackers or Crostini (about 24)
In a small food processor, combine feta cheese and sour cream and process until smooth. Add the fresh dill, pulse to mix in the dill.
Heat 2 tablespoons of olive oil into a medium saucepan and add the sliced mushrooms and onion. Season with salt and pepper. Saute over medium heat for 5-7 minutes until the mushrooms are cooked to your liking. Remove from heat and stir in 1 tablespoon of White Truffle Infused Olive Oil.
Assemble the crackers by spreading about 1-2 teaspoons of whipped feta on the crackers and topping with 1-2 sliced mushrooms and onions. Serve immediately.
View the recipe instructions at Babaganosh
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