This recipe is taken from the 2012 Milk Calendar. Impromptu entertaining is no problem when you can create this spread in just minutes. It’s far better than store-bought versions and is sure to become a favourite. It’s also delicious spread on sandwiches.
- Prep: 5 min - 10 min
- Cooking: 20 min
- 1/4 cup (50 mL) dry bread crumbs
- 4 oz (125 g) drained Canadian feta cheese broken into chunks
- 1 cup (250 mL) drained roasted red peppers roasted
- 1 clove garlic cut in half
- Toasted pita wedges
- and thick cucumber slices or wedges
Preheat oven to 350°F (180°C). Butter a 2- to 4-cup (500 mL to 1 L) baking dish or two large ramekins.
In a food processor (or in a tall cup using an immersion blender), purée bread crumbs, feta cheese, roasted red peppers and garlic until smooth; season to taste with pepper.
Spread into prepared baking dish. Bake for about 20 min or until warm and just starting to turn golden around the edges. Serve with toasted pita wedges and cucumber slices or wedges for spreading.
You can use roasted red peppers from a jar or the deli. Just drain them well before measuring. To roast your own, place 2 sweet red peppers on a baking sheet and broil, turning often, until blackened all over. Place in a bowl, cover tightly and let cool. Peel, remove core and seeds and drain well.
Stir 1/4 cup (50 mL) chopped black olives and 1 tbsp (15 mL) chopped fresh oregano into spread before transferring to baking dish.
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Nutritional informationPer serving
Top 5 Nutrients
|Calcium:||13 % / 147 mg|
|Vitamin B12:||18 %|
|Vitamin C:||21 %|