Bitter Greens Feta Bombs with Honeyed Walnut Crumble

Instructions

1. 1

   Preheat oven to 375°F (190°C). Blanch the Swiss chard leaves in boiling water for 30 seconds, then immediately plunge into ice water. Drain and pat dry, then carefully remove the thickest part of the stem, leaving a pliable leaf.

   ~10 min
2. 2

   In a mixing bowl, combine the feta cheese, cream cheese, chopped dill, chopped mint, minced garlic, and lemon zest. Season with salt and pepper. Mix well until thoroughly combined.

   ~5 min
3. 3

   Lay a Swiss chard leaf flat. Place about 2 tablespoons of the cheese mixture in the center. Fold the sides of the leaf over the filling, then roll it up from the bottom to create a neat parcel.

   ~15 min
4. 4

   Arrange the stuffed chard parcels seam-side down in a lightly oiled baking dish.

   ~2 min
5. 5

   Bake for 20-25 minutes, or until the feta is softened and the parcels are lightly golden.

   ~25 min
6. 6

   While the parcels are baking, prepare the walnut crumble. Toast the walnuts in a dry skillet over medium heat for 3-5 minutes until fragrant. Remove from heat.

   ~5 min
7. 7

   In a food processor, pulse the toasted walnuts until they form a coarse crumble. Be careful not to over-process into a paste.

   ~2 min
8. 8

   In a small saucepan, gently warm the honey with 1 tablespoon of olive oil over low heat. Stir to combine.

   ~3 min
9. 9

   Drizzle the warm honey mixture over the baked feta bombs and sprinkle generously with the walnut crumble. Drizzle with the remaining 2 tablespoons of olive oil just before serving.

   ~2 min