Mediterranean Cranberry Spread

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Mediterranean Cranberry Spread

 

1 cup crumbled feta cheese, about 1/4 lb.

2 tbsps. olive oil

1/4 cup dried cranberries

pinches of rosemary and ground white or black pepper

 

In a blender or food processor, combine cheese and

oil. Whirl until fairly smooth.

Add cranberries and whirl until finely chopped. Taste

and add pinches of rosemary and ground pepper. Use

right away or refrigerate.

Mixture thickens when chilled and will keep well,

covered, for 2 days. Use as a spread on thin slices of

whole-grain bread, then top with a tiny fresh rosemary

sprig. Or spread on tiny tea biscuits, then

sandwiches. Or spread over tortillas, top with slices

of arugula, xuxumber slices or spinach, then roll up

and slice.

 

 

 

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