Have A Feta Fiesta
In Greece, there is always a block of feta on the dining table, just like a basket of bread would be.
The Greeks are definitely doing it right because feta always deserves to be on the table.
It’s extremely versatile to cook with or serve on a board
and it lasts for up to 6 months in your fridge.
Do yourself a favor and clear out a little corner of your fridge, call it “the feta spot,” and never let that spot be empty again.
Here are 5 summer recipes to spark your creativity.
Puree it with a roasted red bell pepper, garbanzo beans, and olive oil for a tasty dip.
Sprinkle it onto a salad of sweet corn, chopped cucumber, and fresh tomatoes.
Serve it with warm pita and olives. This is how Ema, a new restaurant in Chicago, hooks it up.
Crumble it on to watermelon slices with chopped mint and black pepper
Bake it with Juniper grapes and a drizzle of honey.
- 1 red bell pepper
- 1/2 cup garbanzo beans
- 6 ounces of good feta
- 2 tablespoons lemon juice
- 1/4 cup olive oil
- Heat a teaspoon of the olive oil in a fry pan over medium heat. Chop the red bell pepper and sauté until soft and fragrant, about 10-12 minutes. Add garbanzo beans and a bit of water and cook for 5 more minutes.
- Add pepper mixture to a blender. Crumble of chop the feta and add with lemon juice and a pinch of salt. Puree until smooth. Gradually add the olive oil and taste for salt. Eat with crostini, or raw veggies, or whatever you want!