Whipped Feta Recipes

Steps:

• For the whipped feta, 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 1/3 cup of the olive oil, the lemon juice, 1/2 teaspoon salt, and 1/4 teaspoon pepper and process until smooth.
• For the tomatoes, up to an hour before you're serving, combine the shallots, garlic, and vinegar in a medium bowl. Set aside for 5 minutes. Whisk in the remaining 1/3 cup olive oil, 1 teaspoon salt, and 1/2 teaspoon pepper. Add the tomatoes, stir gently, and set aside for 10 minutes. Stir in the basil and taste for seasonings.
• To assemble the crostini, spread each slice of bread with a generous amount of whipped feta. With a slotted spoon, place the tomatoes on top. Put the crostini on plates and scatter with the pine nuts. Sprinkle with extra basil and serve.

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.

Steps:

• Place first 5 ingredients in a food processor; process until smooth. Spoon into serving dish; drizzle with olive oil and sprinkle with mint.

Steps:

• 1. Crumble the feta. Place it in the bowl of a food processor and pulse together with the yogurt until smooth.
• 2. Add the olive oil and pepper, and continue working the mixture until it becomes very soft and spreadable. Remove and refrigerate for at least 1 hour.
• 3. Just before serving, spike the flavor to taste with lemon juice.

Steps:

• Cut chicken breasts in half lengthwise.
• Combine red wine vinegar, kosher salt, black pepper, cayenne, thyme, oregano, rosemary, and garlic powder in a bowl. Add chicken and toss until thoroughly and evenly coated. Pour in ¼ cup olive oil and toss to coat. Cover with plastic wrap and marinate in the refrigerator for 1 to 12 hours, but 2 to 3 hours is ideal.
• Place Greek yogurt in another bowl and crumble in feta cheese. Add garlic, mint, and lemon zest and whip with an electric hand mixer or whisk until light and fluffy. Taste and adjust as needed. Refrigerate until needed.
• Preheat a charcoal grill until coals are white and very hot.
• Grill chicken over the hot coals for about 4 minutes per side; continue to flip and grill chicken until no longer pink in the center and an instant-read thermometer inserted into the center of each piece reads at least 150 degrees F (65 degrees C). Remove from the grill and let rest for about 5 minutes.
• Spread whipped feta onto a serving platter or plate and place chicken over top. Sprinkle with fresh Italian parsley and mint and serve.