Valbreso Feta® is often enjoyed as a table cheese or served on a plate with grapes and melons as a delicious appetizer. It is also perfect for cutting into cubes for salad and pasta, crumbling onto pizza or bruschetta, and melting in omelettes. Valbreso Feta® pairs well with sparkling wines, dry rosés and white wines such as Sauvignon Blancs.

Thyme Roasted Eggplant with Sun Dried Tomato and
Valbreso Feta® in Filo Cups

  • 4 oz Valbreso Feta ®
  • 2 small eggplants diced
  • 1 small tomato diced, seeds removed
  • 1 small onion diced
  • 3 garlic cloves thinly sliced
  • 2 tablespoons sherry vinegar
  • 1 tablespoon chopped thyme
  • 2 tablespoons sherry vinegar
  • 1 tablespoon chopped thyme
  • 1 tablespoon chopped oregano
  • ½ cup of sun dried tomatoes in olive oil chopped
  • 12 oil-cured olives chopped
  • 2 tablespoons basil finely chopped
  • 1 package of pre-baked filo cups
  1. Combine together; eggplants, tomatoes, onion, garlic, sherry vinegar, olive oil, thyme, oregano and salt.
  2. Bake at 325 degrees until the vegetables soften.
  3. Once the vegetables are cooked, mix in the chopped olives, the sun dried tomatoes, the basil and the Valbreso Feta ® .
  4. Fill each filo cup with one tablespoon of the mix and top with basil leaves.

Grilled Shrimp Skewers with Valbreso Feta® and Mint Pesto

For Pesto

  • 1 cup mint leaves
  • 1/2 cup basil leaves
  • 1/4 cups toasted pine nuts
  • 1 teaspoon lemon zest
  • 1 large clove of garlic
  • 1/4 cup extra virgin olive oil
  • Salt and pepper

For Shrimp

  • 7 oz of Valbreso Feta® broken in large chunks
  • 6 cherry tomatoes cut in half
  • 12 large prawns, shells removed with the tails intact
  • ¼ cup lemon juice
  • 4 Tablespoons of olive oil
  • 2 cloves of garlic pressed
  • 1 teaspoon pepper flakes
  • 1 tablespoon of finely chopped basil
  • Bamboo skewers soaked in water for half an hour
  1. Mix the lemon juice with the garlic, olive oil, salt and pepper and 1 tablespoon of basil.
  2. Thread one shrimp per bamboo skewer; and pour the lemon marinade over the shrimp.
  3. Place mint, basil, pine nuts, lemon zest, garlic, in a food processor and pulse. Slowly add in the oil until the desired consistency is reached. Season to taste.
  4. Remove shrimps from the marinade and grill.
  5. Arrange the shrimp skewers on a plate with large chunks of Valbreso Feta® , and a few cherry tomatoes. Drizzle with the mint pesto. Garnish with mint and basil leaves or lemon wedges.

Valbreso Feta®, Mixed Leaf and Watermelon Salad

  • 6 oz Valbreso Feta® Crumbled
  • 2 cups Romaine hearts, chopped
  • 2 cups Baby Arugula
  • 2 cups Watermelon Chunks
  • 1/2 cup Fresh Basil Leaves, chopped
  • 1/2 cup Vinaigrette
  • Salt and Pepper, to taste
  1. Mix salad greens in a shallow bowl.
  2. Layer watermelon and basil on top.
  3. Sprinkle in feta and drizzle with dressing.
  4. You’re ready to serve – enjoy!

Valbreso Feta® and Raspberry Crush Salad

  • 6 oz Valbreso Feta® Crumbled
  • 2 Pears
  • Cooking Spray
  • 2 cups Escarole rinsed, cut into small pieces
  • 2 cups Bibb Lettuce Leaves, cut into small pieces
  • 1 pt. Raspberries
  • 1/2 cup Mint Leaf
  • 1/4 cup Chopped Pistachios
  • Raspberry Vinaigrette
  1. Preheat oven to 350 degrees.
  2. Slice pears thinly
  3. Line a baking sheet with parchment paper and lay down the pear slices.
  4. Lightly spray the pear slices with a cooking spray, and bake until the pears have become pliable and golden.
  5. Divide the salad greens onto 4 plates. Layer the warm pears, raspberries, mint leaves, and pistachios evenly among the plates.
  6. Sprinkle with feta, drizzle vinaigrette, and enjoy!

Valbreso Feta® Summer Veggie Salad

  • 7 oz Valbreso Feta® Chunk
  • 2 Medium Zucchinis
  • 1/2 cup Vinaigrette
  • 1 tbs Parsley, chopped fine
  • 1 Red Pepper, cut in strips
  • 1 Small Bunch Radishes, sliced
  • 4 Green Onions, sliced
  • 1/2 cup Parsley Leaves
  1. Slice zucchinis lengthwise, then slice into equal-sized pieces.
  2. Steam until desired tenderness, set aside to cool.
  3. Mix vinaigrette with chopped parsley and set aside.
  4. Once zucchinis are cool, transfer into a large, shallow salad bowl and top with the red peppers, radishes, green onions, parsley leaves. Crumble the feta and sprinkle on top.
  5. Drizzle with vinaigrette, serve, and enjoy!

Valbreso Feta® Apple and Baked Beet Salad

  • 7 oz Valbreso Feta® Chunk
  • 1 bunch Fresh Beets
  • 1 Small Head Escarole, chopped
  • 1/2 Red Onion, sliced
  • 1 Apple, diced
  • 1/2 cup Candied Pecans1/2 cup Candied Pecans
  • 1/4 Chives, chopped
  • 1/2 cup Vinaigrette
  1. Preheat oven to 400 degrees.
  2. Wash beets and wrap in foil. Bake until tender.
  3. Cool beets, remove skins, and slice into eight pieces.
  4. In a large bowl, layer escarole, beets, onion slices, diced apple, pecans, chives. Crumble the feta and add on top.
  5. Drizzle with vinaigrette, serve, and enjoy!