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!
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
Source: Adapted from Mary Jane Dishes it Out
Leftovers or not . . I'm making this!
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