This spread is just delicious! I mean feta makes everything you put it in taste better, right?! I try to purchase sheep's milk feta, which is traditional, and I found a good one from Israel at Trader Joe's, which is a specialty food store here in California. Now, I realize that much in the same way that in order for a sparkling wine to be called "champagne" it must come from that region in France, like wise a good feta, according to feta connoisseurs, must come from Greece. The Greeks originated this fabulous cheese and they eat it with darn near everything, I don't blame them. And I can't say as I blame the feta cheese police for this standard they uphold, since true feta is supposed to be made from sheep's milk, or goat's milk, not cow's milk. A popular brand that is in most grocery stores lists its main ingredient as: "pasteurized milk, part skim." It doesn't say which animal they get the milk from, so they either take it for granted that everyone knows the milk is from sheep so they don't bother to say so, or it must be cow's milk. And that is why I shop the specialty food store for feta. I also realize that Israel is hundreds of miles form Greece, but what can I say, other than: at least the feta cheese I buy is made from sheep's milk? And, I like the flavor and price point of the Israeli product. All that being said, here is the recipe - enjoy!
Recipe:
8 oz. feta cheese crumbled [please buy a brick and crumble it, it is cheaper and not that hard to do]
4 oz. cream cheese
1/2 tsp. dried rosemary, or 1 tsp. fresh, finely chopped
zest of 1/2 lemon
2 tsp. lemon juice
small garlic clove mashed with a pinch of salt
Mix the ingredients together with a fork for a nice forearm workout, or place them into a food processor and pulse until it is nice and creamy. Serve this spread with crostini, crudites, dry cured deli meats and olives for a fabulous antipasto platter. Not only is this spread good served as part of an antipasto platter, but it can be mixed with hot pasta, and some of the pasta water for a light cheesy sauce, or you can use it as a base for pizza instead of tomato sauce. You can even make a grilled cheese sandwich, or spread it into an omelet, just to name of a few the many of this spread's mouth watering possibilities. Enjoy!
4 oz. cream cheese
1/2 tsp. dried rosemary, or 1 tsp. fresh, finely chopped
zest of 1/2 lemon
2 tsp. lemon juice
small garlic clove mashed with a pinch of salt
Mix the ingredients together with a fork for a nice forearm workout, or place them into a food processor and pulse until it is nice and creamy. Serve this spread with crostini, crudites, dry cured deli meats and olives for a fabulous antipasto platter. Not only is this spread good served as part of an antipasto platter, but it can be mixed with hot pasta, and some of the pasta water for a light cheesy sauce, or you can use it as a base for pizza instead of tomato sauce. You can even make a grilled cheese sandwich, or spread it into an omelet, just to name of a few the many of this spread's mouth watering possibilities. Enjoy!