A Late Spring Cheeseboard with Beet Whipped Feta
User Reviews
5
4 reviews
Excellent
A Late Spring Cheeseboard with Beet Whipped Feta
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A simple and flavorful recipe that's sure to be a favorite.
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Ingredients
beet whipped feta
- 8 ounces feta cheese crumbled and at room temperature
- 1/3 cup beet or 1 small cooked beet, chopped, cooked
- 1 tablespoon olive oil if needed
- fresh herbs for topping
avocado whipped feta
- 8 ounces feta cheese crumbled and at room temperature
- 1 avocado cubed
- 1 tablespoon olive oil if needed
- fresh herbs for topping
cheese board
- Humboldt Fog cheese brand: Cypress Grove
- Parmesan Cheese merlot soaked; or cheddar cheese
- goat cheese or stilton, blueberry flavored
- olive stuffed with gorgonzola cheese
- artichoke heart grilled or marinated
- artichoke bruschetta
- Cherry fresh
- strawberry fresh
- radish whole or sliced, fresh
- honeycomb or honey
- fig jam
- breadstick hard
- Pita crackers
- Crostini buttered, with herbs
- almond roasted
Instructions
beet whipped feta
- Add almost all of crumbled feta to a food processor and pulse until small crumbs remain. Add in the cooked beets and puree for 4 to 5 minutes, scraping down the sides when necessary, until the feta is super creamy. Add in the olive oil if needed. Serve topped with a few extra feta crumbles and fresh herbs.
avocado whipped feta
- Add almost all of crumbled feta to a food processor and pulse until small crumbs remain. Add in the avocado and puree for 4 to 5 minutes, scraping down the sides when necessary, until the feta is super creamy. Add in the olive oil if needed. Serve topped with a few extra feta crumbles and fresh herbs.
cheese board
- Assemble your board with all of this goodness! I like to use a mixture of small bowls and plates, as well as cutting boards.
Genuine Reviews
User Reviews
Overall Rating
5
4 reviews
Excellent
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