Ingredients
Units
Scale
- 4 roasted red bell peppers
- 1/4 cup olive oil + more for serving
- 2 tablespoons red wine vinegar
- 2 tbsp fiery harissa spice
- fresh ground black pepper, to taste
- salt, to taste
- 1 cup fresh soft cheese (ricotta, farmer’s cheese, or anthotyro)
- 5 ounces Greek feta, crumbled (about 1 cup)
- fresh loaf of rustic bread for serving
Instructions
- Roughly chop the roasted red peppers and add them to a large mortar and pestle (if you don’t have a mortar and pestle, then chop your peppers finely). Pound and mix the peppers in the mortar and pestle until peppers are in smallish pieces.
- Add the olive oil, red wine vinegar, harissa spice, a bit of fresh ground black pepper and salt to the mortar and pestle and mix until just combined.
- Add the pepper mixture to a pan set over medium heat and cook the pepper mixture for about 5 minutes until heated through
- On a rimmed plate or low serving bowl, fold the fresh soft cheese and crumbled feta together until well incorporated.
- Top the feta cheese mixture with the heated pepper mixture, drizzle with olive oil and serve with slices of fresh rustic bread.
- Prep Time: 0 hours
- Cook Time: 0 hours
