Ingredients
1/2 lb feta cheese
1 chili pepper (mild to hot, depending on preference)
olive oil
parsley (to garnish)
Method
Sources
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dataset
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As an Amazon Associate, Foodgeist earns from qualifying purchases.
French double cream Brie — baked Brie, cheese boards, sandwiches
Authentic Greek feta — horiatiki salad, spanakopita, baked
Humidity-controlled cheese storage — keep artisan cheese perfect
Stainless press for hard cheeses — cheddar, gouda, manchego
Deluxe kit — make 20+ varieties, mozzarella to aged cheddar
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Crumble the feta into small pieces using a fork. Saute the pepper in 2 tablespoons of olive oil until the skin is lightly browned. Remove the stem and discard, and chop the pepper into very small pieces. Using a mortar and pestle, add the pepper and the oil it was sauteed in to the cheese and mash until smooth, adding additional olive oil if needed to bring it to the consistency of a thick (but not stiff) dip. Serve garnished with a bit of parsley. Alternatively: Put the cheese, pepper, and oil from sauteeing in the blender and mix, adding more olive oil if needed to bring to the correct consistency. (Note: If you have a pepper that's too hot, slit it open down one side under running water and remove and discard the white internal membrane. Pat the pepper dry before sauteeing.).