Dec 18, 2013

Roasted Pepper & Feta Spread

Roasted Pepper & Feta Spread

Complicated Christmas recipes make me nervous. I’m just not one for extravagant dishes; it makes me feel uncomfortable and I’m always afraid I’ll mess things up with no way to replace whatever it is that went wrong in a reasonable time span.

So I stick to what I know and I run with it. Beige. Boring. Plain. Call it whatever you want, but it works for me and it makes holidays a heck of a lot less stressful.

Same applies to this ridiculously easy-to-whip-up spread. It’s perfect when you’re entertaining guests this Christmas. It’s sweet, savoury, chockfull of flavour and can be made ahead of time.

The perfect snack to go alongside a glass of wine.

 
Ingredients:

2 bell peppers (red, orange or yellow)
1 small onion
1 large garlic clove
1 or 2 tbsp olive oil
2 tsp Mediterranean spice mix
7oz/200gr Feta
lots of crusty bread

 
Directions:

I like to mix a red and yellow bell pepper for a cheerful orange effect. You can do all red or all yellow of course. I won’t get mad.
Roasted Pepper & Feta Spread

Cut the bell peppers in large chunks and place them on a baking tray. Peel and coarsely cut up an onion and add it.
Roasted Pepper & Feta Spread

Don’t peel the garlic; it’ll roast in its own skin and will become delicately sweet and buttery.
Roasted Pepper & Feta Spread

Toss the vegetables with the oil and add the seasoning. Don’t be shy and sprinkle like a madman!
Roasted Pepper & Feta Spread

 
The blend I’m using is a simple mix from garlic, red onion, basil, chervil, rosemary, thyme and oregano.
 

Sprinkle a little kosher or sea salt all over.
Roasted Pepper & Feta Spread

Roast the vegetables in a preheated oven at 200Cº (400Fº) for 15 to 20 minutes.
Roasted Pepper & Feta Spread

Flip the vegetables halfway during the roasting process. This is usually when I ‘hide’ the onion underneath the bell pepper to keep it from burning.
Roasted Pepper & Feta Spread

After roughly 20 minutes everything should be soft. The black spots add tons of flavour, don’t remove them!
Roasted Pepper & Feta Spread

Cube the feta.
Roasted Pepper & Feta Spread

Add 1/2 the feta, 2/3 of the vegetable mix and the roasted garlic (without the skin) to a food processor and pulse until it’s smooth.
Roasted Pepper & Feta Spread

Transfer the spread to a bowl.
Roasted Pepper & Feta Spread

Crumble in the remaining feta. Finely chop the vegetables and add them to the mix.
Roasted Pepper & Feta Spread

 
The feta is probably plenty salty, but taste to check the seasoning and season with a little salt and pepper when needed. Might even want to add a dash of hot sauce or cayenne.
 

Add lots of crusty French bread (toasted or not) and garnish with some dried green herbs.
Roasted Pepper & Feta Spread

Serve on top of cucumber slices for low-carbers!

 

Roasted Pepper & Feta Spread
Ingredients
    2 bell peppers (red, orange or yellow)
    1 small onion
    1 large garlic clove
    1 or 2 tbsp olive oil
    2 tsp Mediterranean spice mix
    7oz/200gr Feta
    lots of crusty bread

Directions
    Cut the bell peppers in large chunks and place them on a baking tray. Peel and coarsely cut up an onion and add it. Add the (unpeeled) garlic. Toss the vegetables with the oil and add the seasoning along with a sprinkling of kosher or sea salt. Roast the vegetables in a preheated oven at 200Cº (400Fº) for 15 to 20 minutes. Flip the vegetables halfway during the roasting process. This is usually when I ‘hide’ the onion underneath the bell pepper to keep it from burning.

    After roughly 20 minutes everything should be soft. The black spots add lots of flavour, don’t remove them! Cube the feta. Add 1/2 the feta, 2/3 of the vegetable mix and the roasted garlic (without the skin) to a food processor and pulse until it’s smooth. Transfer to a bowl, crumble in the remaining feta. Finely chop the vegetables and add them to the mix.

    The feta is probably plenty salty, but taste to check the seasoning and season with a little salt and pepper when needed. Might even want to add a dash of hot sauce or cayenne. Add lots of crusty French bread (toasted or not) and garnish with some dried green herbs.

Meal type: Snack, Appetizer
Servings: 1
Copyright: © kayotickitchen.com

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    7 Comments »

    1. 1

      Nice app to have while waiting for the prime rib to  rest.  Love roasted peppers……wonder how this would be with Gorgonzola?
      Merry Christmas Kaylyn!!

      Barb on Dec 19, 2013 @ 2:47 am Reply
    2. 2

      What keeps you from grabbing a spoon and eating the roasted peppers,onions and cheese as is.Or better yet top a burger or steak.Almost 2 AM here and I’m hungry.

      Jack on Dec 19, 2013 @ 7:45 am Reply
      1. That’s exactly what I always do when I’m cooking; I steal so many bites :)

        Kay on Dec 19, 2013 @ 8:23 am Reply
    3. 3

      It’s not stealing,we are just testing for the proper seasonings.A lot.lol

      Jack on Dec 19, 2013 @ 8:31 am Reply
      1. The problem is that I test so much I’ll often have to make another batch :)

        Kay on Dec 19, 2013 @ 8:44 am Reply
    4. 4

      Thanks so much! We have milk goats and I make chevre with the extra milk. Will try this recipe next. Always looking for variations:)

      Heather on Dec 19, 2013 @ 1:55 pm Reply
    5. 5

      Yum! Looking forward to trying this simple recipe. I agree with you, simple is best!

      Amy on Dec 20, 2013 @ 3:41 am Reply

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