Memorable Croque Madame on a Brioche Bun

For an indulgent brunch item you won’t want to share, our Croque Madame on a brioche bun with feta is the ultimate. Be warned: there is nothing “light” about this recipe, and that is fully deliberate. Relish the creamy and cheesy goodness; while it’s decadent, it’s also delicious.

Originally from France, a Croque Monsieur is a ham and cheese sandwich, baked or fried. A variant of the Monsieur, the Croque Madame is a similar sandwich, only with a fried egg on top. Ours steps it up even further, using sweet, soft brioche buns as the vessels for our sandwich.

Start with two brioche buns; cut off the tops and scoop out the centre of the bottom half. In a separate bowl, mix 100g of Krinos crumbled feta with 50g of heavy cream. Add the feta mixture to each brioche, and top with grated Gruyere and chopped bacon. Place the top half of the bun on top and bake at 200 degrees for 6-7 minutes.

As the brioche bakes, fry two eggs, and place one egg on top of each bun.

If you’re serving a full brunch buffet, boil and bake some baby potatoes and drizzle with balsamic cream. Add a petite salad with arugula and cherry tomatoes and savour every bite. This Madame is worth it.

For the full recipe:

This is Feta Culture

At Krinos Canada, we aim to make feta cheese a staple on Canadian tables.

Feta cheese is one of the world’s most popular cheeses; it can be enjoyed on its own, of course, but its versatility is what makes feta the perfect addition to any meal. It’s much more than a salad topper, that’s for sure. Use feta as an appetizer, baked, spread onto a hamburger – there are endless ways to feature feta.

Did you know Krinos makes 13 different types of feta? It’s true. From Hard Feta to Bulgarian Style, Greek Barrel Aged, Organic and Crumbled, feta cheese is as diverse as Canada. For people of Greek origin, though, feta cheese represents their tradition and culture, and today, feta is enjoyed around the world — any culture, age or lifestyle.

Fascinated by feta? We are, too. Here in the Krinos Canada Kitchen, you’ll get ideas and inspiration, as well as insights on trends and how to use feta in your life. We think feta’s so important it’s getting its own category, right here in the blog.

We invite you to join Canada’s Feta Culture, weigh in on our recipes and articles, and maybe suggest a way you incorporate feta into your world.

What’s your favourite way to feta?

Krinos is proud to offer the widest breadth of feta products in Canada in both the retail and food service markets. Aside from our unique Canadian manufactured feta, we also import the best Greek P.D.O. feta in the world.

Do You Know PDO?

Feta is to Greece as Champagne is to France. PDO stands for Protected Designation of Origin. A PDO is defined as food produced, processed and prepared a) in a specific geographical region and b) with a traditional method. As of 2002, the term “ Greek feta” is a PDO product in the European Union. Only those cheese produced in a traditional way in certain areas of Greece, which are made from sheep’s milk (or a mixture of sheep’s and up to 30% goat’s milk from the same area), can be called Greek feta.

Now You Know.

Feast on Feta Flatbread

Summer is here, and we have a recipe that takes advantage of the season’s abundant farm fresh local produce. Whether you grow your own, or buy from a market, fresh vegetables just make everything taste better.

Our Feta Flatbread is the perfect way to blend and enjoy these rich flavours with only a few healthy ingredients. It makes for a perfect light meal, a quick Sunday night snack or an ultimate appetizer at your next BBQ. And with simple instructions that take merely minutes, we’re sure our flatbread will be a feta favourite.

Start by creating a pesto-like spread with lots of fresh basil, garlic, lemon juice, olive oil and almonds in a food processor. Allergies to nuts? Leave them out. This becomes the base on the grilled naan flatbread.

Time Saver Tip: Make a large batch of this basil spread and freeze, or jar and refrigerate (up to a week) for future use. And because these flavours only get stronger the longer they sit together, you can make this spread long before guests arrive.

Spread pesto on naan, grilled side up, and top with colourful heirloom tomatoes, thinly sliced, and Krinos crumbled feta. With the BBQ off and lid closed, continue grilling flatbreads, for 5-8 minutes, or until feta is melted.

Drizzle with olive oil, extra fresh basil and a pinch of chilli flakes. Serve warm.

For the full ingredient list and a how-to video on Krinos Feta Flatbread:

Savoury Mediterranean Olive Biscuits

When you bite into a Kalamata olive, there’s no denying the immense flavour.

Instantly recognizable, Kalamata olives are known for their meaty, plump and juicy characteristics. And while they’re often served alongside breads and salads, drizzled with oil and paired with cheese, the Katamata olive — as an ingredient — adds a distinguishing punch to many different recipes.

Our Mediterranean Olive Biscuits are a savoury, unexpected way to use our favourite olives. Combined with oats and flour, a medley of spices, sun-dried tomatoes and feta, these scone-like biscuits can be served at brunch, as an accompaniment to lunch or salad or a great option if entertaining.

And if you’re into planning, you can make these babies ahead and freeze and enjoy at a later time. To start, soak rolled oats (yes, rolled oats!) in milk for 30 minutes and set aside.

To make the dough, mix Parmesan cheese, 1 cup of flour, butter, rosemary, oregano, salt and pepper, and knead until crumbly. Add soaked oats, a decent chunk of feta, sundried tomatoes, 4 eggs and a handful of pitted olives. Knead well until soft and sticky. Wrap the dough with plastic wrap and refrigerate for 30 minutes.

Mould dough into small balls and flatten slightly onto a baking sheet, lined with parchment paper. Bake for 10-15 minutes or until slightly golden.

Cool before serving.

For the full recipe:

Did you Know?

Kalamata Olives are cultivated only in Greece. Kalamata olives are known as one of the most renowned and sought after olive in the world. It’s also a premium olive, recognized as a Protected Designation of Origin (PDO) product.

Absolutely Appletastic

If you’re looking for a seriously impressive dessert to serve at your next party, keep reading. Our Fillo Apple Bake is just that — apples baked in fillo, only jazzed up with a few extra steps to produce a delicious combination of silky sweet, warm spice and soft crunch. It’s a modern take on apple pie and you’ll be hungry just thinking about it.

To start: wash, peel and core apples, leaving a cylinder in each apple. Use a small ripe apple for this recipe and if you want, play with different apple varieties to get the flavour you like best. We like Courtlands, but Canadian fave Macintosh will work, too.

In a small bowl, combine sugar, ground cinnamon, ground clove, sesame seeds and almonds, finely chopped. Fill the centre of each apple with this sweet and aromatic mixture.

Next: butter the inside of an oven-safe covered casserole or baking dish. Cut fillo pastry in square pieces, large enough to wrap each apple. Place two pieces of fillo in the baking dish and an apple on top, and wrap with fillo. Continue wrapping each apple with fillo and sprinkle remaining mixture on top.

Cover and bake for 35-40 minutes. You’ll want to bottle the aroma coming out of your oven! Remove from the oven, sprinkle with sugar and allow apples to cool slightly before serving. Optional: add a scoop of French vanilla ice cream as homage to traditional apple pie.

Full Recipe: