My new summer favorite: Whipped Feta and Tomato Crostini
This is a riff on an Ina Garten recipe I've made before.. I liked the concept, but not her version of whipped feta (it was too tart/overpowering). This version is spot on. For the tomato mixture, I added chopped garlic (a la Ina.) Whipped Feta & Tomato Crostini Whipped Feta Spread: 6 ounces...

I'm in a spice appreciation class at one of the libraries where we're given a sample of a spice and asked to make something to share with everyone. This month's spice is Dukkah. Here's AI's summary:
Dukkah (pronounced doo-ka) is an aromatic Egyptian condiment made from a coarse blend of toasted nuts, seeds, and spices. The name comes from the Arabic word for "to pound" and refers to the traditional method of preparing the mixture with a mortar and pestle.
I had it in Israel on warm flat bread while wandering around Jerusalem and the main taste to me was fennel. I have a jar of it from Trader Joe's and the key scent is fennel. The TBL sample the class leader gave us to make dishes has fennel. However, the learning material and sample recipes she gave has no fennel in the spice combination.
So I'm confused. But with the fennel taste in mind, I mixed up porketta meatballs to serve. I also wanted a cheese sample and thought about the linked one above. Do you think it would be sufficient to make only the whipped feta part and sprinkle it with the dukkah, skipping the tomato portion so the spice is more evident? I've never made that recipe, so I have no point of reference.
Also, do crostini need to be warm when eaten? I live 40 miles away and no matter how hard I try, I don't think I can get there with warm bread.
Thanks.