Rosemary Feta Spread Recipe

by katerina on February 18, 2007

I whipped this up a few months ago for a dinner party out of what I had in the fridge and it was a huge success.
This makes a small recipe so feel free to double it. Keep in mind that it is extremely rich and salty, since it is mostly made of feta, so a little goes a long way. Another option would be to add more lemon juice and olive oil and turn it into a dip! This can be made ahead and will only get better with a day or two in the fridge. Serve as an appetizer with fresh bread and Kalamata olives or even as part of a cheese plate.

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Rosemary Feta Spread

(1 cup)

100g feta
1 tablespoon fresh or dried rosemary
1 tablespoon nice olive oil
1/4 teaspoon freshly ground pepper
juice of 1/2 a lemon

1. Crumble the feta into a food processor. Break the rosemary with your hands and add it as well. Pulse several times until evenly combined.

2. Take the cover off and add the fresh pepper and lemon juice. Again, pulse to combine.

3. With the machine running stream the olive oil in until you have a thick spread consistency, it make take a little more or less. Taste for seasonings.

Calories(approximate per serving): 300

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