Had an exceptional dish tonight that I needed to share. Up the hill from our villa on Santorini is a little place called Ambrosia & Nectar. Giada DiLaurentis beat us there and did a feature on this dish. The benefit is that we have the recipe to recreate it at home.
The cheese is just warm enough, but not too hot. The crust is flakey and the sauce is sweet. With the right Feta, the balance of saltiness and sweet play very well together. Sesame seeds and figs add layers that also work well. This could be an appetizer or a dessert. Amazing.
More thoughts on Santorini soon. I have conflicting feelings about the state of tourism and environmentalism here, though really appreciate being here in low season. I can only imagine the throngs of cruise-boaters in July and August filling the streets of Oia trying to grab that magical photo of the caldera and buy that special little trinket. Moreover, I can’t imagine what happens to all of the plastic bottles generated since there is ZERO natural potable water on the island.