Makes 12 ounces, enough to serve around 12 generously for appetizers
Source: This is my take on one of my favorite pre-appetizers at Oleana, whipped feta and red peppers. Theirs is definitely better, and of a lighter texture, but this is nice since it's so easy to make at home!
- 2 roasted red peppers
- 8 ounces very good, non-barrel-aged Feta (I recommend "Mt. Vikos" feta, as usual)
If you have a very good blender, you may be able to do this in a blender. If your blender lets you down frequently as mine does when making thick pastes, you'll need to start this in a food processor then move the mixture to a blender to make it smoother.
Puree the peppers in a food processor or very powerful blender. Crumble the feta and add it to the red peppers. Add a small amount of feta at first to avoid "splashing," then add the rest. Puree till smooth. To get an even smoother texture, move the mixture to a blender. Don't over-blend, or you will end up with more of a paste than something whipped. It's still good, but it is better if you can maintain a little of the texture, as it helps maintain the lighter, more whipped texture.
Serve with bread; foccaccia is great with it.
I am going to try using the leftovers on some sandwiches; if anything works out, I'll post a recipe of that.