Ingredients
- Crackers or thinly sliced bread of choice, cut into 2-bite portions (I use my own lentil toast recipe. Link below.
- 1 handful of wild chives
- 1 7-ounce block feta cheese
- Juice of 1 clementine or mandarin, about 3–4 tablespoons
- 1 tablespoon aquafaba (optional)
- ¼ cup plain yogurt
- 2 tablespoons rose petals, fresh or dried
- 2 handfuls of young, soft devil’s club buds (learn how to harvest them mindfully at ediblealaska.com)
- Salt
- Oil
Preparation
Preheat your oven to 350° F. Lightly toast your bread in the oven on a parchment paper-lined sheet pan, if desired. Remove and let cool. Meanwhile, place the ingredients for the whipped feta in a food processor and blend until smooth and spreadable. Spread devil’s club buds on a parchment-lined sheet pan, drizzle with oil, and sprinkle with salt. Cook until crisp and lightly browned, about 10 to 15 minutes. Assemble your canapés: spread a hearty schmear of feta atop the toasts or crackers, bed down a single devil’s club bud on each, adorn with a bit of wild chive.
Eat in repose, imagining an ascent up Near Point.
About this recipe
Note: the whipped feta recipe offers opportunity to adjust for your canapé variations. Substitute any edible flower or herb (nasturtium, mint, fennel frond…) in the same ratio, or swap out the acid (lime, lemon, a special vinegar…), or add spices (green coriander, dill seed, young garlic…) to serve as a perfect bed for your main ingredient.