Lemon-Feta-Olive Spread

This spread is so great on a fresh loaf of Italian or French bread. In a mixing bowl add 1 cup Feta Crumbles, 2 tablespoons softened butter, 1 tablespoon Pure Honey and whip together with a hand held mixer. Add 3 tablespoons chopped- pitted Kalamata olives, 1/2 teaspoon oregano, one lemon zest and juice, 1 tablespoon Extra Virgin Olive Oil and run mixer again well to combine. If not using right away cover and refrigerate in an airtight container.

I cut the ends off the loaf of fresh bread (I eat them!) using a serrated knife cut the loaf of bread in half lengthwise. Generously spread the Lemon Feta Olive Spread (I use an offset spatula) on both halves. Place on a baking sheet pan and place under broiler (second position on rack) for 3-4 minutes until lightly toasted. Keep an eye on the bread while it is under the broiler (Do not burn the bread). Remove to a cutting board and cut into your desired sized slices. It is so good Y’All.

I always make this when we have spaghetti and meatballs or sausage, or any red sauce pasta dish. Flavors just explode in your mouth. Enjoy!

Note-You can freeze before baking/broiler/in freezer safe bags or airtight freezer container for another time. I sometimes make several loaves and freeze them.

Cheryl “Cheffie Cooks” Wiser.

The Wiser Cook.

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