• Spreads, Dips, Tomato and Roasted Red Pepper Feta

Tomato and Red Pepper Feta Spread

Tomato and Red Pepper Feta Spread. Fresh tomatoes! It’s the peak of summertime and once those tomatoes start ripening on the vine they just keep coming don’t they?  At first you are excited to see those first few ripen on the vine and turn from pale green to a perfectly ripened, sweet, juicy red.  But after a few weeks of non-stop tomatoes you are practically giving them away to anyone who will take them.

And even if you aren’t growing them in your garden they are in season and on sale in huge displays at the grocery store which makes them hard to pass up.  So far this summer I’ve made Caprese Salads, fresh homemade pasta sauce, roasted them for BLT’s, eaten my fair share whole, and my absolute favorite way…sliced on tomato and avocado sandwiches.   After trying to decide what else I could possibly do with them I thought they might make an interesting addition to a favorite dip/spread (Roasted Red Pepper Feta). And I’m so glad  I tried it!  This spread is so versatile and the tomatoes give it a lighter texture than just a red pepper dip.  I used this Tomato Roasted Red Pepper Feta spread on garlic bread which I toasted and added a little parmesan cheese to.  I also used it as a sauce to accompany grilled flank steak.  And finally just as a nice light dip for veggies.

The cheese I used in this Tomato and Roasted Red Pepper Feta spread is feta and my favorite brand, Valbreso Feta, is a sheep’s milk version I can typically find at my local Costco.  You can use other brands as well or regular feta but I highly recommend trying to find a sheep’s milk version because of it’s extra cream texture.

I hope you enjoy this recipe.  So easy to pull together in a matter of minutes for any summertime party!

 

Ingrdients, Roasted Red Pepper Feta Dip

Ingredients for Tomato and Roasted Red Pepper Feta Spread

Fresh Tomatoes, quartered

Fresh Tomatoes, quartered

Roassted Red Peppers Drained

Roasted Red Peppers Drained

Shallots

Shallots, roughly chopped

Garlic Cloves

Garlic Cloves

Sheeps Milk Feta

Feta Cheese

Lemon juice

Fresh squeezed lemon juice

Ingredients in the food processor

Add all the ingredients, minus the olive oil, to the food processor

Pulse to blend

Pulse to blend

Add the olive oil

Add the olive oil to the feeder tube

Puree mixture

Puree mixture to desired consistency

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Tomato and Red Pepper Feta Spread

Prep Time: 15 mins
Serves: 6-8 people

Ingredients

  • 1 ½ cups Fresh Tomatoes, quartered
  • 1 cup Roasted Red Peppers (approx ½ a 12 oz jar)
  • 2 small cloves garlic
  • ¼ cup shallot, roughly chopped (approx 1 small bulb or half a large bulb)
  • ¾ cup Sheep’s Milk Feta, plus extra for garnish
  • 2 ½ teaspoons fresh lemon juice
  • Pinch red pepper flakes
  • 3/4 teaspoons Kosher salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon black pepper
  • ½ cup extra virgin olive oil
  • 1 Tablespoon Fresh basil, plus extra chopped (for garnish)
  • ½ cup extra virgin olive oil

Method

  1. Place all of the ingredients, except the olive oil, in the bowl of a food processor and pulse to chop.
  2. Add the olive oil and pulse to combine to desired consistency. Top with fresh basil and extra feta, if desired, and serve.

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