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Ouzo Feta Cream
- Serves
Four
as a Canapé - Difficulty
Easy
By Gary Rhodes
Published 2005
This Greek-style cream would suit strips of pitta bread and is also ideal with crisp vegetable crudités, melted over hot new potatoes or spooned into a baked potato.
Ingredients
300 g 11 oz - pepper
3 tablespoons <
Method
To remove excess salt from the feta, soak in cold water or milk for 20-30 minutes.
Remove the cheese from the water or milk and pat dry. Crumble into a food processor and add a generous twist of pepper. Blend the cheese and slowly add the olive oil and ouzo until you reach a smooth consistency. Refrigerate for 1-2 hours before serving.
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