Tuesday, February 1, 2011

Feta Spread -New York Times Magazine


2 ½ tablespoons olive oil

1 fresh chili pepper, seeded and minced, or ½ teaspoon dried red pepper flakes

1 clove garlic, peeled and minced

1 ½ cups crumbled soft feta cheese (1 8 oz package feta brick)

2 grilled or roasted red bell peppers, peeled, cored, seeded and coarsely chopped.

Roast red peppers in oven by broiling until pepper skins become blistered and blackened. The skins should be very easy to remove.

Heat oil in a small skillet over medium heat. Add chili and cook for 1 minute. Stir in garlic and remove from heat. Let cool for about 3 minutes.

Place the feta and red peppers in a food processor and process until smooth. Add the chili-oil mixture and process until well combined. Scrape the spread into a bowl and serve.

Yield 1 ½ cups.

1 comment:

  1. This is the spread that I keep bringing to various functions. Because it's delicious.