Best Herbed Feta Spread Recipes

GRILLED VEGETABLE PANINI WITH HERBED FETA SPREAD

Steps:

• Heat a grill pan over medium-high heat. In a large bowl, combine the mushroom, bell peppers, yellow squash and zucchini. Drizzle with the oil, season with salt and pepper and toss to coat. Place the vegetables on the hot pan and grill until tender and lightly browned; use tongs to flip them once or twice during cooking. Transfer the vegetables to a plate.
• Reduce the heat to medium. Spread one side of half the ciabatta pieces with Herbed Feta Spread and top each with one-fourth of the grilled vegetables and 1 lettuce leaf. Cover with the remaining pieces of ciabatta and brush the outsides of the sandwiches with oil.
• Place on the pan and grill, turning once, until the bread is browned and crisp and the cheese and vegetables are heated through, 8 to 10 minutes. If desired, place a cast-iron skillet on top of the sandwiches to press them while grilling. Serve warm.
• In a small bowl, combine the feta, cream cheese, sour cream, basil, chives and lemon juice. Season with salt and pepper and mix until blended. Cover and refrigerate until using.

HERBED FETA SPREAD

Steps:

• 1. Combine feta, cream cheese and mayonnaise in medium-size bowl. Blend with a mixer until thoroughly combined. To make the garlic paste, place your minced garlic on a cutting board and sprinkle with about 1/4 teaspoon coarse salt. using the flat of your knife, rub the garlic into the cutting board until it forms a smooth paste. this step ensures the garlic is distributed evenly in the spread.
• 2. Add garlic paste, herbs, and pepper to the feta mixture. Mix until well combined. Taste and adjust seasonings to your taste. Serve at room temperature with an assortment of vegetables or crackers, pita chips, sliced baguette, as you desire. The spread can be kept in the refrigerator, tightly wrapped in plastic, for up to a week.

HERBED FETA SPREAD

Steps:

• Beat all ingedients with a mixer until smooth and well blended. Can put in a 1 1/2 cup mold or bowl lined with plastic wrap and chill for up to three days. Unmold and serve with bread, crackers or crudites.