Feta And Roasted Red Pepper Spread

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I hate wasting food.  Most of our leftovers are made into lunches for my children and husband, but then there are those single ingredients that just don't have a place in my weekly menu.  

One of my biggest problems is with feta cheese.  I like feta in block form.  I find that the pre-crumled feta is too salty.  So, I buy a 6 oz package of feta to use in a salad or pasta dish and then I am left with 2/3 of it-- what to do, what to do.  

I have finally figured it out.  It is in this delicious spread.  Just a few simple ingredients and you have a tasty concoction for spreading on a crostini, dipping with breadsticks (I like Alessi garlic breadsticks), or better yet, smear it on grilled country bread and top it with grilled veggies and a drizzle of good aged balsamic vinegar for a scrumptious open face sandwich.  It is so good! 

Feta and Roasted Red Pepper Spread
makes about 1 cup

4 oz block of Feta cheese 
1 roasted red bell pepper (jarred or fresh is fine)
1 clove garlic
1 T Extra Virgin olive oil
1 T chopped fresh parsley
cayenne pepper to taste (optional)

Place all the ingredients in the bowl of a food processor.  Blend until smooth.  Scrape down the bowl with a spatula and blend again.  Enjoy!

Source: Adapted from Mary Jane Dishes it Out

1 comment:

  1. Leftovers or not . . I'm making this!


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