Whipped Feta
lightly adapted from Ina Garten
Course: Appetizer
Cuisine: Greek
Author: Gaby
- 6 ounces good feta crumbled
- 2 ounces whipped cream cheese at room temperature
- 1/4 cup olive oil
- 1 clove garlic
- 2 teaspoons lemon zest
- Kosher salt and freshly cracked black pepper to taste
- Crostini to serve
Place the feta and cream cheese in the bowl of a food processor fitted with the steel blade. Pulse until the cheeses are mixed. Add the olive oil, garlic clove and the lemon zest and process until completely smooth.
To assemble the crostini, spread each slice of bread with a generous amount of whipped feta. Dust with salt and pepper as needed and add more lemon zest if desired.