Santorini is basically what remained from a huge volcanic eruption that destroyed the earliest settlements on a formerly single island, and created the current geological caldera. Because of its volcanic soil, the island’s produce has a unique flavor. It is famous for its wines, cherry tomatoes and white eggplants.
The origins of Santorini cherry tomatoes are somewhat mysterious. There are two stories; the first says, that they came from Italy during Venetian occupation. A monk brought the seeds and they found a very friendly, fertile soil to grow. Another story says that they came from Egypt via the Santorini sailors who carried soil for opening the Suez Canal.
This cherry tomato is unique in flavor as it takes advantage of the waterless environment of the island, the volcanic soil full of minerals and trace elements and the necessary humidity that covers the island during the nights. In the old days and because there were no refrigerators or cans, housewives let them dry in the sun or made them double concentrated tomato paste so as to use it during winter time.
In 1926 the first factory that processed these cherry tomatoes was built and they became the first product this island started to export. In 2013 Santorini cherry tomato was included in the European Union’s list of Protected Designation of Origin which means that its name just like feta’s name are protected and cannot be used by anyone else.
Although weather is a bit unstable lately, I can safely say that we are heading towards summer. During summer I enjoy inviting friends and stay out and enjoy the warm weather. Before I serve the mains, I love to make something different, more to the gourmet side for lifting our appetite.
This feta mousse is lo airy and packed with flavors, mainly because of the mint, you won’t believe it. You can use it also as a spread on bread or a pita, you can make sandwiches and add it to give extra flavor or you can make it into little balls and add it to salads or roasted vegetables. I decided to pair it with Santorini cherry tomatoes in a light syrup and let me tell you the swapping between savory and sweet is absolutely delicious. This sweet confit can be used also with meat or other cheese or on a broiled piece of bread like a bruschetta. Just try it and I am sure you will find a way that suits your taste.
- 100 gr. / 3.5 oz. feta cheese
- 100 gr. / 3.5 oz. cream cheese
- 200 ml / 6.5 fl oz. heavy cream
- 8 fresh mint leaves
- ½ tsp dry mint
- ½ tsp onion powder
- Pepper
- 500 gr. / 1 lb cherry tomatoes
- 200 gr. / 7 oz. sugar
- 250 ml / 8.5 fl oz water
- 1 tsp mixed red and green peppercorns
- 2 star anises
- In a blender we add all the ingredients and mix until we get a smooth paste.
- Transfer to a round mold about 15 cm / 6 in. diameter and place to the fridge to cool about 2 hours.
- In a pot filled with boiling water place the cherry tomatoes for one minute.
- Take them out put them in cold water with ice for a minute and then remove carefully their skin without destroying their shape.
- Put aside.
- In a pot add the sugar, water, peppercorns and star anises and bring to boil.
- Lower heat to low and let it simmer for half an hour or until it has become half the quantity from the original one.
- Add the cherry tomatoes very carefully and bring to boil.
- The tomatoes will ooze juices and through boiling they will evaporate.
- Boil for a few minutes or until most of the juices are absorbed.
- Remove, let them cool and place them in the fridge as well.
- Leave them for an hour and then unmold the cheese and place the cherry tomatoes on top.
- Serve with crostini, pitas or warm bread.
- 100 γρ. τυρί φέτα
- 100 γρ. τυρί κρέμα
- 200 ml κρέμα γάλακτος 35% λιπαρά
- 8 φύλλα φρέσκου δυόσμου
- ½ κ.γ. ξερό δυόσμο
- ½ κ.γ. κρεμμύδι σε σκόνη
- Πιπέρι
- 500 γρ. ντοματίνια
- 200 γρ. ζάχαρη
- 250 ml νερό
- 1 κ.γ. ανάμεικτα κόκκινο και πράσινο πιπέρι
- 2 αστεροειδείς γλυκάνισους
- Σε ένα μπλέντερ προσθέστε όλα τα υλικά και ανακατέψτε μέχρι να έχετε μια λεία αλοιφή.
- Μεταφέρετε σε μια στρογγυλή φόρμα με διάμετρο 15 cm και τοποθετήστε τη στο ψυγείο να κρυώσει περίπου 2 ώρες.
- Σε μία κατσαρόλα νερό που βράζει τοποθετήστε τα ντοματάκια για ένα λεπτό.
- Βγάλτε τα έξω, βάλτε τα σε παγωμένο νερό με παγάκια για ένα λεπτό και μετά αφαιρέστε προσεκτικά τη φλούδα τους χωρίς να καταστρέψετε το σχήμα τους.
- Βάλτε τα στην άκρη.
- Σε μια κατσαρόλα βάλτε τη ζάχαρη, το νερό, το πιπέρι και τους γλυκάνισους και φέρτε σε βρασμό.
- Χαμηλώστε τη φωτιά στο χαμηλό και αφήστε να σιγοβράσει για μισή ώρα ή μέχρι να μείνει η μισή ποσότητα από την αρχική.
- Προσθέστε τα ντοματίνια πολύ προσεκτικά και φέρτε σε βρασμό.
- Οι ντομάτες θα βγάλουν χυμούς και μέσω του βρασμού αυτοί θα εξατμιστούν.
- Βράστε για μερικά λεπτά ή μέχρι τα περισσότερα υγρά να απορροφηθούν.
- Αφαιρέστε, αφήνουμε να κρυώσει και τοποθετείστε στο ψυγείο.
- Αφήστε τα για μια ώρα και στη συνέχεια βγάλτε το τυρί από το καλούπι και τοποθετήστε τα ντοματίνια στην κορυφή.
- Σερβίρετε με κριτσίνια, πίτες ή ζεστό ψωμί.
