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Kopanisti Spread
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Savory Feta and Bleu Cheese


Serves/Makes: 1 1/2 cups approx.

  • 8 oz (224 grm). traditional Greek feta cheese
  • 2 oz (56 grm). bleu cheese
  • 1 clove garlic
  • 1/8 cup (30 ml) fresh mint leaves
  • 1/4 tsp (1 ml) red pepper flakes
  • 3 tbsp (45 ml) good quality olive oil
  • chopped pistachios
  • fresh mint infused oil (optional)
  • a splash of Mavrodaphne (Greek dessert wine)
  • warm crostini or chunks of french bread or pita
  • Put first 4 ingredients into a food processor.
  • Slowly add olive oil until you've reached desired consistency - you want it to be creamy and smooth.
  • Top with chopped pistachio nuts and fresh mint infused oil and the splash of Mavrodaphne.
  • Serve with the breadstuff of your choice.
This is not the traditional Kopanisti. We had some similar to this at Lola, a Tom Douglas restaurant in Seattle, and really enjoyed it. There it was served with warm wedges of pita bread.

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