Well, this is a long overdue post. As much as I'd like to make an excuse as to why I haven't posted, I don't really have one. I've been cooking a ton but never really writing anything down, which forces me to use my memory.....let's not force me to do that. It's comparable to a sieve these days.
If you're in a pinch or stuck for something new to make as an appetizer a snack, or a topping for veggies this may be your answer. It comes together quickly, and holds well for a couple of days so it's fantastic to to have on hand.
Creamy, salty, tangy and versatile. Yep, it's true. I served this on toasted baguette slices, with a bruschetta topping...pretty sure you could put anything on this and it would be good. This would also be amazing dolloped on Roasted broccoli or tomatoes, spread on chicken, rolled up and baked or even atop some pasta. Seriously, get those creative culinary juices flowing!
P.S. I didn't take a bite out of that piece of bread, seriously. Didn't do it.
Whipped Feta Cheese
Makes 1/2 cup
3oz Feta Cheese
1oz Cream Cheese
1-2 tsp fresh Lemon Juice
1 tsp Olive Oil
-Recipe can easily be doubled-
In a food processor (I used a mini processor), pulse the feta until it's finely crumbled. Add the cream cheese, lemon juice and olive oil and process until it's creamy. You may need to scrape the sides down a few times.
Will keep well for a couple days refrigerated.
