Feta cheese is a wonderful cheese used in a variety of recipes. Tiffani Thiessen makes it even better with this recipe for lemon Feta.
Thiessen states, “Feta is definitely one of my top cheese choices. By whipping it with lemon, garlic, and mint, I not only get a lovely, fresh addition to toasted baguette slices or breadsticks, but an excuse to eat Feta by the spoonful.”
Lemon Feta
Yield 1 cup
Find this recipe and more in Tiffani Thiessen's cookbook.
Ingredients
- 4 ounces of Feta cheese, broken into chunks
- 1/4 cup extra-virgin olive oil, plus more for drizzling
- Grated zest and juice of one lemon
- 1 garlic clove, minced
- 1/2 teaspoon of freshly ground white pepper
- 1/2 cup of Ricotta cheese
- 5 fresh mint leaves, finely chopped
Instructions
- Combine the Feta, olive oil, lemon zest, lemon juice, garlic and white pepper in a food processor or blender and pulse until combined but still slightly chunky.
- Transfer mixture to a medium bowl and fold in Ricotta.
- Store in fridge in a covered container for up to a week. When ready to serve stir in mint and drizzle with olive oil.
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