Homemade Cheese Bruschetta

While growing up, Nani (my grandmother) would make everything from scratch. For example she would make ricotta or lebni (kefir cheese). Of the many things she would make from scratch, chinglish was one of them. In the Armenian culture- and perhaps some other middle eastern cultures- there is this delicious homemade cheese that is dehydrated for days and then eaten with some fresh warm pita bread.

I made a bruschetta out of this cheese using kalamata olives, tomatoes, and some EVOO. It has been a really big hit at every Talin’s Table tasting I’ve had, so by popular demand, I decided to post the recipe for all to try at home. Give it a try, and leave a comment letting me know how it went.

Chinglish Recipe:

2 Lb Feta Cheese
1 Lb Ricotta Cheese
1 Tsp toasted ground Cumin
1 Tsp ground All-spice
1 Tsp paprika
1 Tsp ground black pepper
1 Tsp Italian seasoning
1 Tbsp Red pepper paste
2 Tbsp dry Thyme leaves
2 Tbsp dry Oregano

First prepare a baking sheet with parchment paper. Next, on a clean, flat surface crumble the feta cheese to create one layer. Next add the ricotta cheese and mix together. This will be a wet mixture. Once the two cheeses have been mixed, add all the spices : cumin, all spice, paprika, black pepper, italian seasoning, red pepper paste, thyme leaves, and oregano. Mix well until it has all been combined and has become a burnt orange color. Take a large scoop of the chinglish into your hands and form a ball. Place the ball on the baking sheet. Placing the balls 1/2 an inch apart on the baking sheet, continue to form these cheese balls until the mixture is done. Once the baking sheet is filled top each ball with dried oregano just for taste and place the baking sheets outside under the sun for up to a week- until they harden.

Bruschetta Recipe:

1 chinglish ball, finely chopped
1 Tbsp pitted and halved kalamata olives
1 medium sized tomato, fine chopped
2 Tbsp EVOO
2 pita breads, lightly oiled with EVOO

Heat a pan on high heat. Place one pita bread in the pan and heat until it is golden brown on the bottom. Flip the pita bread over and crisp the next side. Do this same process with the second pita bread. Set aside.

In a bowl, mix the fine chopped chinglish, kalamata olives, tomato, and EVOO. This will create a bruschetta. Top the chinglish bruschetta on each pita bread and serve.



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