KOPANISTI (Greek feta spread, 1-1/2 cups serving four)
½ pound Greek or French feta cheese (French is milder and creamier, Greek is more assertive)
3 tablespoons extra-virgin olive oil
1 tablespoon lemon juice
1 garlic clove, thinly sliced
1 tablespoon minced fresh mint or 1 teaspoon crumbled dried mint
¼ teaspoon red pepper flakes, plus more as needed
6 Italian peperoncini (pickled green peppers), chopped, plus more as needed
pita bread, radishes and cucumber spears to accompany
1. In a food processor, combine the cheese, olive oil, lemon juice, garlic, mint, the ¼ teaspoon red pepper flakes and the 6 chopped peperoncini and process until smooth. Taste and add more red pepper flakes or peperoncini if needed. Transfer to a serving bowl.
2. Serve with pita bread, radishes and cucumber spears.
adapted from the Williams Sonoma Kitchen