Ingredients
2 red bell peppers
1/8 cup extra-virgin olive oil
1 garlic clove, peeled
1 cup crumbled feta cheese
Preparation
Char peppers directly over gas flame or in broiler until blackened on all sides. Enclose in paper bag 10 minutes. Peel, seed, and quarter peppers. Puree peppers, oil, garlic, and cheese in processor. Season with salt and pepper. Chill at least 3 hours or overnight. We only processed it long enough to get a fine grained consistency but it firms up quite a bit when cold.
