1/2 lb of good-quality feta cheese (I used barrel-aged Arahova feta found in Greek specialty stores)
1-2 pepperoncini peppers, chopped or 1/4 to 1/3 cup hot banana pepper slices, drained very well and chopped
Olive oil
Pat feta dry with a paper towel and place in a mixing bowl. Using a fork, break feta up into creamy chunks.
In a small skillet over medium-low heat, heat 3 tablespoons olive oil. Add the chopped peppers and sauté until soft, about 8 to 10 minutes. Remove skillet from heat and allow to cool.
Once cooled, add the peppers and the oil they were sautéed in to the feta. Stir well to combine, adding olive oil, a little at a time until you get the desired consistency.
Serve at room temperature with toasted baguette slices or pita chips.
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