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Whipped Feta with Cucumbers
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| 1 pound | feta cheese, cut into 2 pieces, at room temperature |
| 1/4 pound | cream cheese, softened |
| 2 tablespoons | heavy cream |
| 1/4 cup | extra-virgin olive oil |
| 2 tablespoons | fresh lemon juice |
| 2 | cucumbers, (1 1/2 pounds)—halved, seeded and cut into 1/2-inch dice |
| 1 tablespoon | chopped oregano |
| Salt | |
| freshly ground pepper |
Toasted pita or baguette slices, for serving
In a large bowl, cover the feta with water and let stand at room temperature for 30 minutes to temper the saltiness. Drain and coarsely crumble the feta. Transfer to a food processor and puree. Add the cream cheese, heavy cream, 2 tablespoons of the olive oil and 1 tablespoon of the lemon juice and process until smooth and airy. Refrigerate for 1 hour.
Meanwhile, in a bowl, toss the cucumbers with the remaining 2 tablespoons of olive oil and 1 tablespoon of lemon juice. Add the oregano and season with salt and pepper. Cover and refrigerate for 1 hour or up to 2 days.
Serve the whipped feta lightly chilled or at room temperature with the cucumbers and toasts.
FROM DARJEELING UNLIMITED AND WHIPPED FETA WITH CUCUMBERS
PUBLISHED NOVEMBER 2011
Recipe uploaded with Shop'NCook for iPhone.
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