Monday, April 1, 2019

Whipped Feta

A few weeks ago I wanted something besides roast turkey and Swiss on an English muffin for lunch. Inspired by the Whipped Feta recipes in the current Cook's Illustrated, we made a whipped feta spread.
I spread it atop a toasted multigrain bread from Market District's bakery.
Then I topped it with roasted grape tomatoes, roasted red pepper, cucumber, and kalamata olives.
It was a little difficult (messy) to eat as an open-face sandwich, so after Day 1, I started cubing the bread, toasting the cubes, dolloping whipped feta on top the toasted cubes, and mixing it all with the chopped vegetables. I guess like a panzanella, only with whipped feta dressing.

This was a delicious lunch, and quite filling.

We used this Whipped Feta recipe from Ina Garten.

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