Appetizer

Tandoori-Spiced Oyster Leaf Tartine with Whipped Feta, Burnt Chili Emulsion & Crispy Garlic Chips

Name: Tandoori-Spiced Oyster Leaf Tartine with Whipped Feta, Burnt Chili Emulsion & Crispy Garlic Chips
Prep time: 14 min
Cook time: 18 min
Total time: 32 min
Yield: 2 servings
Ingredients: 2 slices sourdough bread, ¾ inch thick; 40ml extra-virgin olive oil, divided; 160g sheep's feta, crumbled; 15g oyster leaves (or rocket), loosely packed; 15ml Greek yogurt; ½ lemon, zest and juice; 6 garlic cloves, sliced paper-thin on a mandoline; 75ml neutral oil; 2 dried Kashmiri chilis; ½ tsp Aleppo pepper; 1 tsp cumin seeds, toasted and ground; ¼ tsp smoked paprika; pinch of sea salt; 8 fresh oyster leaves for garnish (if available); 10g crispy shallot strands

A startling autumn bite: thick-cut sourdough toast spread with whipped feta brightened by oyster leaf purée, crowned with tender oyster leaves (when in season) or Périgord truffles, finished with a burnt chili emulsion that is simultaneously nutty and fierce. Crispy garlic chips add textural drama.

910calper serving 21gprotein 46gcarbs 73gfat 14min prep 18min cook 2serves

✓ Macros from a nutrition database · per serving · developed by The Delicious Kitchen with AI assistance, not independently kitchen-tested · how we calculate this