Whipped Feta

WHIPPED FETA WITH

BACON, DATES AND CARMALIZED ONION

Whipping feta is a game changer for opening up a whole new use for an age old favorite.  We love topping it with prepackaged bruschetta topping, olive tapenade, chopped artichoke hearts and roasted bell peppers, or where ever your taste buds take you.  It is also a great dip for pickled or fresh vegetables.  You can use cream cheese, cottage cheese, sour cream or cream to get feta to a spreadable consistency.  

Whipped Feta

16 oz. of feta in a block

1- 7 oz. carton of plain Greek yogurt

Topping

8 slices of bacon

3 sprigs fresh rosemary and additional for garnish if desired

¾ cup thinly sliced shallots

1 tablespoon olive oil 

1 tablespoon red wine vinegar 

2 tablespoons honey 

1 dozen dates, seeds removed and chopped 

Whip the feta in a food processor or blender adding enough yogurt to make it a spreadable consistency.  Blend until smooth.  Transfer to a serving platter and cover the bottom. 

In a large skillet cook bacon until crisp.  Remove bacon from pan and drain on paper towels.  Add rosemary and fry for about 3 minutes.  Remove and reserve with bacon.  

Pour bacon grease from the skillet, leaving a thin coating in the pan.  Add shallots and cook until caramelized.  If shallots dry while cooking, add a tablespoon of water at a time until caramelization is complete.  This should take about 10 minutes.  

Raise heat and add the tablespoon of olive oil, vinegar and about 2 tablespoons of water to deglaze the pan. Stir in dates and honey cooking until well combined.  Taste and add salt, pepper if desired.  Remember the bacon will add saltiness.  

All of this can be done in advance and set aside a few hours until ready to assemble and serve. 

Top the feta with the onion date mixture. Crumble bacon on top and finish off with fried rosemary that has been stripped from the stem.  Add fresh rosemary for garnish if desired.

By Betty Kilpatrick