March 31st, 2010
It's All Greek to Me
As a nod to Greek Easter, we asked Christine Cushing, host of Fearless in the Kitchen, to share a simple and tasty recipe:
Kopanisti – Roasted Red Pepper and Feta Spread
2 roasted red peppers, peeled and seeded
1/2 pound good quality feta cheese, crumbled (225 grams)
1/2 tsp chili flakes or freshly chopped chili (2 ml)
1/4 cup extra virgin olive oil (50 ml)
In a food processor puree the roasted peppers. Add the crumbled feta cheese and pulse a few times. Add the chili and pulse. Transfer to a bowl. Stir in olive oil until blended. Spoon over grilled pita or flatbread.
Yield: 10 to 12 servings.
Plate smashing, optional.
