You will always be invited to a dinner party if you bring this delicious appetizer! It was a winner on Saturday night and I’m thinking perfect for 4th of July weekend if you can wait that long!
8 oz Crumbled Feta
8 oz Chive Cream Cheese
Splash or three of milk
Dash of ground pepper
In a blender combine feta, cream cheese, and milk. For smooth feta cream you’ll need all ingredients to be room temperature.
Sun Dried Tomato Jam
8 oz jar sun-dried tomatoes packed in oil, drain 1/2 of oil
1 TB EVOO
1/2 onion, grated or sliced
1 clove garlic, minced
2 TB sugar
1/4 C red wine vinegar
1 1/2 C water
Dash of thyme
S&P
Sauté sun dried tomatoes, EVOO, onion, and garlic for 5-10 minutes. Add remaining ingredients and bring to a boil. Reduce to a simmer and cover for one hour. Take lid off and continue cooking for 1-2 hours or until you have jam consistency (no liquid). Add julienned basil to finish.
ETC.
Add feta and tomato jam on top of pork tenderloin or chicken breast. Use feta cream and jam on turkey or roast beef sandwiches, as a dip with veggies (combine with hummus), or as a chip dip. Mix with pasta (add a little pasta water), asparagus, spinach, mushrooms, and rotisserie chicken. Top off an everything bagel. Top sliced watermelon with feta cream and a jarred jalapeño slice for an appetizer. Layer feta cream with beets for a beautiful salad. Use feta cream as a topping for tomato soup. Personally, I’d buy one more baguette and dip until it’s gone.
