Description
This Mediterranean-inspired recipe combines the crispy texture of socca, a chickpea-based flatbread, with the creamy indulgence of whipped feta and the refreshing brightness of a tomato and cucumber salad. It’s a versatile dish that works perfectly as an appetizer, light meal, or snack, offering a delightful balance of crispy, creamy, and fresh elements.
Ingredients
Units
Scale
For the Socca:
- 1 cup chickpea flour
- 2 tablespoons olive oil (plus extra for the pan)
- 3/4 teaspoon salt
- 1 1/4 cups water
For the Tomato Salad:
- 2–3 cups cherry or grape tomatoes, halved
- 1 cup cucumber slices (optional)
- 1/4 cup olive oil
- 1–2 tablespoons white vinegar or lemon juice
- 1 small clove garlic, grated or finely minced
- Pinch of salt and freshly ground black pepper
- Fresh chopped herbs (parsley, optional)
For the Whipped Feta:
- 4 ounces feta cheese
- 2 ounces cream cheese, yogurt, or mascarpone
- Fresh herbs (thyme, basil, or rosemary, optional)
Instructions
- Prepare the Tomato Salad:
- In a bowl, combine tomatoes, cucumber, olive oil, vinegar or lemon juice, garlic, salt, and pepper. Let it marinate while preparing the socca and feta.
- Make the Socca Batter:
- Whisk chickpea flour, olive oil, salt, and water together until smooth. Allow the batter to rest briefly for optimal texture.
- Preheat the Skillet:
- Place 1-2 tablespoons of olive oil in a 10-inch cast iron skillet. Heat in a preheated 450°F (230°C) oven for 5 minutes.
- Cook the Socca:
- Pour half the batter into the hot skillet. Bake for 15-18 minutes until golden around the edges. Repeat with the remaining batter.
- Whip the Feta:
- In a food processor, blend feta and cream cheese (or alternative) until smooth. Incorporate olive oil, fresh herbs, and black pepper to taste.
- Assemble:
- Tear or slice the socca into pieces. Spread whipped feta over the socca and top with the tomato salad. Garnish with additional herbs, if desired.
- Prep Time: 15 minutes
- Cook Time: 15 minutes