Wednesday, November 10, 2010

Kopanisti Spread

Kopanisti is a cheese with a controlled denomination of origin (DOC) that is only made in the Cyclades Islands of Greece.  Since this richly delicious cheese is harder to come by than your average cheese you can make a Kopanisti spread from feta cheese that shares a similar consistency and flavor profile. 

I must warn you that this spread is hugely addictive. 

Remember, I warned you. 

Most Kopanisti spreads are made with only feta cheese but I was inspired by the version at Lola (one of Tom Douglas' restaurants up here in Seattle) that also incorporates a bit of bleu cheese. Regardless of batch size, you should aim for a ratio of about 80% feta to 20% bleu cheese. 

Kopanisti Spread
Serves 4-6 

8 oz Traditional Greek Feta Cheese
2 oz Bleu Cheese 
1 Clove of Garlic
1/8 c Fresh Mint Leaves
1/4 tsp Red Pepper Flakes
3  Tbsp Good Quality Olive Oil 
Handful of Pistachios  

1. Put first 4 ingredients into a food processor
2. Slowly add olive oil until you've reached desired consistency - you want it to be creamy and smooth
3. Top with chopped pistachio nuts and fresh mint infused oil (optional)
4. Serve with warm crostini or chunks of french bread or pita

Pair this appetizer with some chilled bubbly or a refreshing cocktail like a Hendricks Gin and Tonic. Hendricks Gin is made in small batches and infused with rose petals and cucumber. Instead of a lime, garnish your cocktail with a slice or two of cucumber. 

No comments:

Post a Comment