1/4 Cup Olive Cart Slow Roasted Garlic Extra Virgin Olive Oil
1/2 tsp Red Pepper Flakes
2 Cups crumbled feta cheese ( about 1 lb)
3 or 4 bottles pickled red bell peppers, drained and cut into 1 inch pieces
In a small skillet over medium heat, warm the Olive Cart Slow Roasted Garlic Olive Oil. Sprinkle in the pepper flakes and cook for 30 seconds. Remove from the heat
Place the olive oil, feta and drained peppers in a food processor. Pulse until smooth, stopping to scrape down the sides of the bowl every now and again. Transfer to a bowl and cover and store in the refrigerator for at least 1 hour before serving. The texture will thicken slightly and the flavors will deepen. Serve with red and yellow bell pepper strips or breadsticks.
