Pine Nut And Feta Cheese Ball Recipes

Steps:

• Process 4 ounces room-temperature cream cheese, 4 ounces room-temperature feta, crumbled, and 2 tablespoons room-temperature unsalted butter in a food processor until smooth. Pulse in 2 tablespoons capers, 2 tablespoons oregano leaves, 2 teaspoons toasted fennel seeds, and 1 teaspoon finely grated lemon zest; season with salt. Scrape into a small plastic wrap-lined bowl; gather up plastic around cheese, shaping into a ball. Chill until firm, 3-12 hours.
• Unwrap cheese ball and roll in 3/4 cup chopped toasted pine nuts just before serving. Serve with crackers.

Steps:

• Preheat oven to 350 degrees F.
• Toast pine nuts in a shallow baking pan, stirring occasionally until golden brown, about 7 minutes. Cool and chop finely.
• Combine nuts, red pepper, parsley, basil and mint in a medium bowl. Crumble feta in small pieces, add to nuts.
• Whisk garlic, salt, pepper, and yogurt in a small bowl until well blended. Stir into the nut and feta mixture. Chill for one hour.
• Serve with crackers.

Steps:

• Process cream cheese, feta, and butter in a food processor until smooth. Pulse in capers, oregano, fennel seeds, and lemon zest. Season with salt. Scrape into a small plastic wrap-lined bowl. Gather up plastic around cheese, shaping into a ball. Chill until firm, 3 to 12 hours. Unwrap cheese ball and roll in pine nuts just before serving. Serve with crackers.

Steps:

• Place cream cheese, yogurt, pine nuts, basil and garlic in processor. Blend, using on/off turns, until combined. Add feta cheese and sun-dried tomatoes and blend, using on/off turns, until combined but still chunky. Transfer spread to bowl. (Feta-pine nut spread can be made 3 days ahead. Cover and refrigerate.)

Steps:

• Cook penne pasta according to package directions.
• As pasta is cooking, toast pine nuts lightly in a small skillet over medium-low heat, stirring frequently and keeping a close eye on them to prevent burning.
• Remove pine nuts from heat when lightly browned, after about 1-2 minutes.
• Set aside pine nuts.
• Drain cooked pasta and set aside.
• Heat olive oil in a large, deep skillet or wok.
• Add garlic and saute over medium heat for about 30 seconds, being careful not to let garlic brown.
• Stir in cooked pasta.
• Stir in feta and Parmesan cheese and cook for a 2-3 minutes, until feta cheese just starts to melt and pasta and cheese is thoroughly heated through.
• Stir in spinach and continue to heat until spinach barely starts to wilt.
• Take pasta off heat and stir in the toasted pine nuts.
• Transfer to serving dish and serve.