1 pound feta cheese, cut into 2 pieces, at room temperature
1/4 pound cream cheese, softened
2 tablespoons heavy cream
1/4 cup extra-virgin olive oil
2 tablespoons fresh lemon juice
2 cucumbers (1 1/2 pounds)—halved, seeded and cut into 1/2-inch dice
1 tablespoon chopped oregano
Salt and freshly ground pepper
Toasted pita or baguette slices, for serving
How to Make It
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.
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.
Serve the whipped feta lightly chilled or at room temperature with the cucumbers and toasts.
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