Cheese is delicious food. Usually, if you’ve got a good quality piece of cheese, it needs nothing else, definietly no embelishments. Sometimes, a nice loaf of crusty baguette and maybe some grapes are really good with cheese too. This time, I decided to go for it and make a spreadable version that I could enjoy with the whole wheat lavash that I already had. This feta cheese spread turned out to be magical. With only 2 ingredients (cheese + cream) I was able to transform a block of feta into a creamy, buttery, spreadable condiment that is wondrously versatile. And, it tastes a bit like Boursin. Jackpot!
Get yourself some ripe heirloom tomatoes and slice thick. We are generous today.
The key to getting a melt- in- your -mouth spread with creamy, fluffy texture is French feta. Go for the good stuff, it will pay off. Make sure your feta is soft and not firm or dry (aka big box supermarket variety, you know the brand I’m referring to).
Fresh herbs, almost any kind will do. I had chives and basil on hand so that’s what I used.
Whippeed Feta Spread
Yield: 1 cup
¼ pound French feta cheese
¼ cup heavy cream
Salt to taste
Chopped chives and basil for garnish
Break the feta apart into small chunks and place into the bowl of an electric mixer with the whip attachment. A hand mixer would be ideal since this is a small quantity, but either appliance will work. Beat on medium speed until the cheese begins to form a coarse paste. Add 3 tablespoons of heavy cream and continue beating until the mixture turns light and fluffy. Add salt and an additional tablespoon of heavy cream if mixture is still too thick.
Remove from the mixing bowl and place onto a platter of sliced heirloom tomatoes or in a bowl. Drizzle with good quality olive oil, sprinkle with chopped chives, basil, and pepper.