Do I have to roast my red peppers?

This would not be good without roasted red peppers. HOWEVER, you can purchase already roasted red peppers in the store. They are usually found in jars by the condiments or in the specialty cheese sections.

What if my feta mixture isn't spreadable?

If your feta mixture is difficult to spread, there are a few things to check: Make sure the cheese mixture is not too cold. Remove it about 10 minutes before serving or assembling. Confirm you've added enough olive oil and mixed thoroughly . Add olive oil in small amounts, as a little goes a long way, and too much can make the mixture overly oily. For a more rustic spread , small feat pieces are normal. For a smoother consistency, use a food processor. Both textures should spread easily.

Feta, Cilantro and Roasted Red Pepper Spread

Description

Salty, tangy feta cheese and cilantro spread topped with roasted red pepper slices. A perfect make ahead appetizer. Vegetarian.

Ingredients

Scale

1 red bell pepper
8 ounces crumbled feta cheese
1/4 cup cilantro leaves, chopped fine
2 Tablespoon olive oil
1 baguette, thinly sliced (you should have 24-30 slices)

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Instructions

ROAST THE RED BELL PEPPER

Wash the red bell pepper and place in a 450 degrees Fahrenheit oven to roast. Remove when the skin is charred and wrinkly. This will usually take 20-30 minutes. While the peppers are roasting, make the feta cheese mixture
Once the skins are charred and wrinkly, remove from the oven and place peppers in a bowl and cover tight (we use a reusable bowl cover or plate, in a pinch plastic wrap will work). The steam from the hot peppers will help loosen the skin from the pepper and takes about 5-10 minutes.
Once the peppers are cool enough to handle, remove the stem and seeds and peel off the skin, it should just peel right off.
Slice the peppers into thin strips (1/8 - 1/4 inch thick).

MAKING THE FETA CHEESE MIXTURE

Combine crumbled feta cheese and chopped cilantro leaves in a bowl. Drizzle olive oil over the cheese and mix using a fork until well combined. If it is not combining you can add a bit more olive oil (add in 1/2 teaspoon increments so you don't get too much oil) and continue mixing. This will be ready when it holds together and is not just like crumbled feta.
Refrigerate until ready to assemble.

ASSEMBLING APPETIZERS

Spread a layer of feta and cilantro mixture on a baguette slice. Lay 1-2 slices of roasted red pepper across the top.
Serve.

Notes

Feta Cheese. We use crumbled feta since we are going to mix it up anyway. If using block feta, remove it from the liquid, crumble into pieces and continue as directed with the cilantro and olive oil. A whipped feta also works great. Combine with the cilantro and only add olive oil if needed, it may not need any oil at all.

Cilantro not your thing? We hear you! Substitute parsley instead. Still delicious!

Roasting red peppers. There are many ways to roast red peppers, roast whole (like we describe above), cut in half, seed and then roast, and roasting over a flame (like on a gas stove top) are just a few. Roast your bell peppers any way you like, whatever works best for you. You can also purchase pre-roasted red peppers in the store to save time!

Baguette. We like this recipe with a slice of soft baguette, however, you can serve this with crostini (toasted baguette slices) or crackers and it is just as delicious!

Prep Time: 10 minutes
Inactive Time: 10 minutes
Cook Time: 25 minutes
Category: Appetizer
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 piece
Calories: 37
Sugar: 0.6 g
Sodium: 88.1 mg
Fat: 3 g
Carbohydrates: 1.3 g
Protein: 1.4 g
Cholesterol: 7.8 mg