Half Baked Harvest Whipped Feta Food

CRUSTY BAKED POTATOES WITH WHIPPED FETA

Crusty Baked Potatoes with Whipped Feta image

Provided by Ina Garten

Time 1h20m

Yield 4 servings

Number Of Ingredients 13

Ingredients

1 tablespoon chopped fresh rosemary
2 teaspoons fresh thyme leaves
Grated zest of 1 large lemon
1 tablespoon coarse fleur de sel or sea salt
4 large (8- to 10-ounce) Idaho baking potatoes
Good olive oil
Whipped Feta (see recipe)
Chopped fresh chives
6 ounces Greek feta, crumbled
2 ounces cream cheese, at room temperature
1/3 cup good olive oil
2 tablespoons freshly squeezed lemon juice
Kosher salt and freshly ground black pepper

Steps:

Preheat the oven to 400 degrees F. Line a sheet pan with aluminum foil.
Place the rosemary, thyme, lemon zest, and fleur de sel in the bowl of a mini food processor and pulse 10 to 12 times, until finely chopped but not puréed. Spread the mixture in a shallow bowl or plate.
Scrub the potatoes, dry them well, and pierce them all over with the tines of a fork. Place the potatoes on the prepared sheet pan and rub them all over with olive oil. Roll each potato in the salt and herb mixture and put them back on the sheet pan. Bake for 60 to 75 minutes, until tender. Slit the top of each potato, squeeze the ends together to open the potato, and top with a generous scoop of whipped feta. Sprinkle with chives and serve hot with extra whipped feta on the side.
Place the feta and cream cheese in the bowl of a food processor fitted with the steel blade and pulse until the cheeses are mixed. Add the olive oil, lemon juice, 1/2 teaspoon salt, and 1/4 teaspoon pepper and process until smooth. Refrigerate until ready to serve.

WHIPPED FETA

Whipped Feta image

Being Greek born I have a flair for Mediterranean and especially Greek and Greek-style food. This is a staple in all of the Greek taverna and on a Greek meze table, it's wonderful served with pita chips and on a baguette. You can really add in just about anything you like to this for extra flavor. The original recipe does not have the roasted peppers, but I like to add them in for more flavor, you can omit the peppers though. If possible try to purchase a softer feta for this. Depending on your location, Greek style yogurt may be hard to find, if that is the case, just purchase full-fat plain yogurt and drain it through cheese cloth or a fine strainer overnight to drain the moisture. Plan ahead the whipped feta needs to be refrigerated for a minimum of 2 hours before serving. Make certain to add in the lemon juice just before serving. You can double the complete recipe.

Provided by Kittencalrecipezazz

Categories Cheese

Time 2h

Yield 4-6 serving(s)

Number Of Ingredients 6

Ingredients

1 lb greek feta
1/2 cup thick plain Greek yogurt
1/2 cup olive oil (or more to taste)
black pepper
2 -4 tablespoons fresh lemon juice
1/2 cup purchased roasted red pepper, drained and chopped (optional)

Steps:

Place crumbled feta in a processor bowl and pulse together with the yogurt until smooth.
Add in olive oil and black pepper (starting with 1/2 cup) and continue working the mixture until it becomes very soft and spreadable (adding more olive oil to taste if desired).
Transfer to a bowl and add/mix in the chopped roasted red peppers.
Cover and refrigerate for at least 2 hours before serving.
Just before serving add/mix in some fresh lemon juice to taste.

Nutrition Facts : Calories 539.9, Fat 51.1, SaturatedFat 20.7, Cholesterol 100.9, Sodium 1266.2, Carbohydrate 5.3, Sugar 4.8, Protein 16.1

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