Whipped Feta Board with Olives and Garlic Oil
Tangy, lemony imported Feta is whipped until velvety smooth and topped with all the flavors of the Mediterranean, then drizzled with garlic oil. Serve with pita, cucumber chips and crispy bread.
Ingredients
For garlic oil:
- 1/2 cup olive oil
- 7 cloves garlic thinly sliced
- 3 tablespoons capers drained
- 1 tablespoon crushed red pepper flakes
- 1 tablespoon fresh oregano leaves
- Kosher salt and freshly ground black pepper
For feta and assembly:
- 1 8-ounce imported feta block, cut into cubes
- 1/2 cup Greek yogurt
- 1 clove garlic minced
- 1 tablespoon olive oil
- Freshly ground black pepper to taste
- 1 cup pitted marinated mixed Greek olives roughly chopped
- 1 cup jarred artichoke hearts in olive oil drained and halved
- 1/2 small red onion thinly sliced
- Chopped fresh dill for garnish
- Fresh mint leaves for garnish
- 4 Persian cucumbers quartered lengthwise
- 3 loaves pita cut into wedges
Instructions
- For garlic oil: Simmer oil and garlic slices in small skillet over medium heat until light golden-brown and fragrant, about 3 minutes. Remove from heat and stir in capers, crushed red pepper flakes and oregano. Season with salt and pepper. Allow to cook at room temperature.For feta and assembly: Combine feta, yogurt, garlic and olive oil in food processor. Blend, scraping down the sides as needed, until smooth, about 1 minute. Season with pepper, to taste.Spread feta mixture over a large serving board. Top with olives, artichokes and red onions. Drizzle with garlic oil and garnish with dill and mint. Serve with cucumbers and pita.
