There are three to four different types of cheeses I keep in my fridge at all times; blue cheese, goat cheese, parmesan cheese, and feta cheese. They’re basics to me and can be turned into something more jazzy in a flash.
A friend of ours threw his wife a dinner party at their house the other night and I wanted to bring an appetizer, but didn’t want to run out last minute. So as I was scrummaging through my fridge, I found cream cheese, feta, and sun dried tomatoes, and created this creamy, tangy, and bright spread. This is a great one to include for a mezze platter, whether it’s for hosting happy hour or a platter for a dinner party. For my platter, I toasted up crostini, seasoned some kalamata olives, fried artichoke hearts, and sliced up some crunchy red bell peppers.
Feta and Sun-dried Tomato Spread
Makes about 1.5 cups
8 ounces crumbled feta
4 ounces softened cream cheese
1/4 cup sun-dried tomatoes (the ones in in oil are fine)
1/2 lemon, juiced
zest of 1/2 a lemon
2 garlic cloves
hefty handful of parsley
1/2 tsp of kosher salt (more if desired)
few grinds of fresh cracked pepper
pinch of cayenne pepper
Place feta and cream cheese in a food processor and run until smooth. Add in the lemon, zest, sun-dried tomatoes, parsley, and garlic and process until those are incorporated. Season with salt, pepper, and cayenne then give a big stir and adjust seasoning as needed.