Feta Spread with Roasted Red and Piquillo Peppers

Name: Feta Spread with Roasted Red and Piquillo Peppers
Prep time: 10 min
Cook time: 15 min
Total time: 55 min
Cuisine: Mediterranean
Ingredients: 1 (12-ounce) jar DeLallo Roasted Red Peppers, drained and finely chopped; 1 (12-ounce) jar DeLallo Roasted Piquillo Peppers, drained and finely chopped; ½ medium shallot, finely chopped; 3 tablespoons red wine vinegar; ¼ cup plus 2 tablespoons DeLallo Extra Virgin Olive Oil, divided; Freshly ground pepper; Kosher salt; 8-ounces Greek feta, coarsely chopped; 4 teaspoons thyme leaves; Sliced crispy bread, toasted

Need a show-stopping appetizer for an upcoming party? This one checks all the boxes: It’s easy to make, super tasty, and looks beautiful on the table.

prep time

10min
cook time

15
total time

55min
serving size

4-6

category title appetizer
cuisine type Mediterranean
level simple

recipe by : delallo

Ingredients

1 (12-ounce) jar DeLallo Roasted Red Peppers, drained and finely chopped
1 (12-ounce) jar DeLallo Roasted Piquillo Peppers, drained and finely chopped
½ medium shallot, finely chopped
3 tablespoons red wine vinegar
¼ cup plus 2 tablespoons DeLallo Extra Virgin Olive Oil, divided
Freshly ground pepper
Kosher salt
8-ounces Greek feta, coarsely chopped
4 teaspoons thyme leaves
Sliced crispy bread, toasted

Directions

Heat the oven to 375°F. Slice bread, drizzle with olive oil, and bake until lightly browned, about 12 to 15 minutes.
Meanwhile, whisk shallot, vinegar, ground pepper, and ¼ cup oil in a medium bowl to combine. Season with salt.
Add chopped peppers to oil mixture and toss to coat. Gently toss in feta and thyme. Cover and chill for about 30 minutes to combine flavors.
Remove feta spread from the refrigerator and season with salt and pepper if needed. Serve with toasts.

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Keywords:

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