Recipes
ROASTED RED PEPPER SPREAD
Ingredients
- 2 jars roasted red peppers, drained (or fire roast 3 red peppers, peeling the skin afterward)
- 1/4 cup Lake George Olive Oil Co. Tuscan Herb Infused Extra Virgin Olive Oil
- 8 oz crumbled feta cheese
- 1/2 tsp fresh thyme leaves
- 2 garlic cloves
- Sea salt and fresh ground black pepper to taste
Instructions
- Put all ingredients into a food processor and pulse until smooth. Serve over pasta or as a spread for crackers and bread.
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