June 19, 2013

Roasted Red Pepper and Feta Spread: Orange IS the New Pink

Side note: you know you're getting old and out of touch when only two of your thirty-eight female students can accurately identify quotes from Legally Blonde.

Now then. This palate-pleasing blend of Mediterranean flavors can be a lot of things: a dip, filling for a phyllo creation, a sandwich spread, a flavor boost for quinoa or rice, etc. There's one thing it can't be: any easier to make.

Roasted Red Pepper and Feta Spread

In a food processor, combine 1 1/2 cups of feta (preferably real Greek sheep's milk feta), 1/3 cup of roasted red peppers, 2 tablespoons of olive oil, 1 tablespoon of fresh minced garlic, and fresh ground black pepper to taste.

Blend until the mixture is smooth and forms a paste-like consistency. If it's too thin, add a bit more feta. Too thick--more olive oil.

Serve this roasted red pepper and feta spread on or in whatever you want, or do what I did: prepare two crackers' worth, eat them, and then stand in the kitchen eating spoonfuls of the stuff until you run out the phone rings.

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