THIS STORY HAS BEEN FORMATTED FOR EASY PRINTING

Pepper and feta spread

By Sheryl Julian & Julie Riven
Globe Staff / December 9, 2008
  • Email|
  • Print|
  • Single Page|
  • |
Text size +

1 tablespoon olive oil

1 small red chili pepper, cored, seeded, and cut into strips

1 clove garlic, crushed

1/2 pound imported feta cheese, crumbled

In a saute pan, heat the oil and saute the chili pepper for 5 minutes, stirring occasionally. Add the garlic and cook 1 minute more.

Place the feta cheese in a food processor fitted with the steel blade. Add the chili mixture and process in on-off motions until the mixture is smooth. Transfer the spread to a bowl, cover with plastic wrap, and refrigerate for several hours to allow the flavors to mellow. Serve with lavash crackers.

MAKES 1 1/2 CUPS

  • Email
  • Email
  • Print
  • Print
  • Single page
  • Single page
  • Reprints
  • Reprints
  • Share
  • Share
  • Comment
  • Comment
 
  • Share on DiggShare on Digg
  • Tag with Del.icio.us Save this article
  • powered by Del.icio.us
Your Name Your e-mail address (for return address purposes) E-mail address of recipients (separate multiple addresses with commas) Name and both e-mail fields are required.
Message (optional)
Disclaimer: Boston.com does not share this information or keep it permanently, as it is for the sole purpose of sending this one time e-mail.