Whipped Feta and Goat Cheese
This whipped feta and goat cheese spread is great for party spreads, tomato pies, and eating straight on a piece of toast. I make this any time we have company, and lately I’ve been really enjoying it with tomatoes.
Whipped feta and goat cheese combined with ricotta and a little olive oil is enough to blow your friend’s minds.
I served this at my birthday backyard garden dinner and it was such a hit I had to write down what I do to make it. It really isn’t even a recipe, but just a few things put together in the food processor.
I like these best with my sourdough herby crackers or on toasted pieces of a baguette. It’s great with any kind of cracker though.
Ingredients:
- 1 small block goat cheese (4oz)
- 1 block feta cheese (8oz) or a container of crumbled feta (6oz) – be sure it’s whole milk and not “fat free” or “low fat”
- 1/4 cup whole milk ricotta cheese
- 1 tbsp (more or less, depending on how soft your cheese are) extra virgin olive oil
Add the three cheeses to a food processor and blend until smooth. With the machine running, stream in the olive oil until incorporated. It may take a little more olive oil to get to the consistency that you want.
Whipped Feta and Goat Cheese
Ingredients
- 4 oz goat cheese
- 6-8 oz feta cheese full fat
- 1/4 cup whole milk ricotta
- 1-2 tbsp extra virgin olive oil
Instructions
- Add the three cheeses to a food processor and blend until smooth.
- With the machine running, stream in the olive oil. Start with only 1 tablespoon and add another if you want a smoother consistency.
- Serve with your favorite crackers or toasted baguette slices.