This makes a great first course. You can substitute any sharp, soft, white cheeses in the mix, taking care to drain them if they are runny. In lieu of the Greek tomato spoon sweet, try this with other preserves or even chutney.
1. Grate the feta and combine with the yogurt, Anthotyro, myzithra, and Chios Mastiha in a food processor. Blend until smooth. Place in eight 3-inch (8 or 9cm) ring molds or ½-cup ramekins, cover and refrigerate for 2 to 4 hours to set.
2. Blanch the basil leaves for 10 seconds in boiling water, remove with a slotted spoon and drop in an ice bath. Drain and pat dry. Pulse together with the olive oil in a food processor. Filter through a fine-mesh sieve and set aside.
3. Remove the cheese mousses from the ring molds or serve directly in the ramekins, garnished with half a tablespoon of tomato spoon sweet and a drizzling of basil oil.