If you swear by mild salsa and won’t go near a bottle of hot sauce, this appetizer isn’t for you. I hate to be exclusive, but this feta spread packs a punch…so I’m bringing you today’s recipe with full disclosure.
I made this for the 3rd of July Ribfest my parents threw last week. Sitting in a pretty dish next to a bowl of pita chips, the feta looks rather tame and non-discriminate. It isn’t until you swallow a bite of it that the heat hits you. It was well received at the party and when I had people asking for the recipe, I knew it needed to be posted sooner than later.
Next time I make this, I plan to try adding some kalamata olives, as Jessica suggests. I think their saltiness will make an interesting contrast to the kicked up feta. I also plan to try this on a sandwich. It was great as an appetizer, but I’d love to make a roasted vegetable sandwich with a large dollop of this.
Change it up from your regular appetizer repertoire and give this crazy feta a spin!
One Year Ago: Watermelon Salad with Feta, Balsamic Vinegar, and Basil
from How Sweet Eats
-2 bricks of feta cheese (8 oz. each)
-3 whole jalapeno peppers
-1/4 cup olive oil + 1 tbsp
-1 bulb garlic
-juice from half a lemon
-zest from half a lemon
-salt and pepper
1. Preheat oven to 400F. Cut off the top of the garlic bulb and drizzle with a tsp of olive oil. Wrap the garlic in foil and roast for 25-30 minutes. Brush peppers with olive oil and sprinkle with salt and pepper. Place them on a cookie sheet and roast alongside garlic, just until charred.
2. Remove peppers from oven once charred, allow to cool, remove skins, discard seeds, and chop into small pieces.
3. Crumble the feta into a large bowl. Stir in chopped jalapenos, lemon zest, and lemon juice. Squeeze the garlic out of the bulb into the feta. Add 1/4 cup olive oil and mash with a fork. Season to taste with salt and pepper. Serve with pita chips, bread, or as a sandwich spread.
*can be stored for up to one week in the fridge. allow to come to room temperature before serving.