Roasted Red Pepper and Feta Sauce (or Spread)
Here's a lusty mixture with a lot of possibilities. The recipe yield about two cups; see serving suggestions below.
Prep Time: 10 minutes
Total Time: 10 minutes
Ingredients:
1 package (8 ounces) Organic Valley Feta Cheese, at room temperature
2 large or 3 medium roasted red peppers, peeled, seeded and chopped (3/4 to 1 cup total)
3 tablespoons olive oil
1 teaspoon dried oregano
1-2 tablespoons minced fresh hot chile pepper (serrano or jalapeño)
1-2 tablespoons fresh lemon juice
salt and freshly ground black pepper
Instructions:
Blend the feta and roasted red peppers in a food processor or blender until nearly pureed. Blend in olive oil and oregano. Blend in minced hot chiles, lemon juice, and salt and pepper to taste.
Transfer mixture to a bowl, cover and chill in the refrigerator two or more hours. Chilling it will allow the flavor to develop and the mixture to firm up. Makes about 2 cups.
Serving Suggestions:
Chilled, this mixture will be firm enough to spread on dark rye or whole grain bread, or on crackers, for a quick snack. At room temperature, it can serve as a topping for burgers, and when heated to warm temperature in the microwave, it is fantastic tossed with hot cappelini pasta as a main course. Or try combining it with cooked, sliced potatoes, chopped black olives and cherry tomatoes for a Greek-inspired potato salad.
Copyright by Terese Allen
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Customer Comments:
Customer rating:
I used it as a bread spread and a pasta sauce.