Active Time
20 MIN
Total Time
1 HR 40 MIN
Yield
Serves : 4 to 6
© Seth Smoot

How to Make It

Step 1    

In a large bowl, cover the feta with water and let stand at room temperature for 30 minutes to temper the saltiness. Drain and coarsely crumble the feta. Transfer to a food processor and puree. Add the cream cheese, heavy cream, 2 tablespoons of the olive oil and 1 tablespoon of the lemon juice and process until smooth and airy. Refrigerate for 1 hour.

Step 2    

Meanwhile, in a bowl, toss the cucumbers with the remaining 2 tablespoons of olive oil and 1 tablespoon of lemon juice. Add the oregano and season with salt and pepper. Cover and refrigerate for 1 hour or up to 2 days.

Step 3    

Serve the whipped feta lightly chilled or at room temperature with the cucumbers and toasts.

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