I have really gotten into whipped cheeses (feta, blue cheese, ricotta, cream cheese, etc.). Whipping the cheese changes the consistency completely and turns it into a spread or dip-like consistency. I first made this whipped feta with cucumbers recipe over the holidays and went all out on presentation.
I spread the cheese out on a slate tray and garnished with edible flowers. It was almost too pretty to eat. (Almost!) But this is just as delicious served in bowls – one for the whipped feta and one for the cucumbers. Crackers, pita chips, baguette slices and veggies all work as “dippers”.
To get started, add the feta, cream cheese, heavy cream, two tablespoons of olive oil and lemon juice to a food processor or blender and process until smooth. Put in a bowl, cover and refrigerate for an hour before serving.
While the whipped feta is chilling, prepare your cucumbers. Peel them in stripes leaving some of the skin on (they look pretty that way). Cut them length wise in half. Using a spoon, scrape out the seeds and discard. Dice the cucumbers into small pieces and add to a bowl. Add the remaining two tablespoons of olive oil, lemon juice, some salt and pepper and the oregano. Mix to combine. Cover and refrigerate the cucumbers for an hour too.
When it is time to serve, spread the whipped feta evenly over a slate platter, wooden serving board, or large platter. Top with fresh edible flowers and herbs. Serve the bowl of cucumbers on the side, along with any veggies and crackers you are serving. It is a beautiful platter that tastes even better than it looks. Enjoy.
If you like this, be sure to check out my Classic Hummus and my Four Cheese Fonduta w/Roasted Tomatoes. Looking for other cheese starter recipes? Try these:
Goat Cheese, Pistachios & Hot Raspberry Preserves
Baked Brie with Cinnamon Pears
Fried Brie Bites with Tart Cherry Jam
Whipped Feta with Cucumbers
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
- 1 Lb. Feta cheese, room temperature
- 1/4 Lb. Cream cheese, room temperature
- 2 Tbsp. Heavy cream
- 1/4 Cup Extra-virgin olive oil
- 2 Tbsp. Fresh squeezed lemon juice
- 2 Cucumbers, halved, seeded and diced
- 1 Tbsp. Fresh oregano, chopped
- Kosher Salt and freshly ground pepper to taste
- Fresh edible flowers for garnish
- Toasted baguette slices, for serving
Instructions
- Coarsely crumble the feta and add to a food processor and puree. Add the cream cheese, heavy cream, 2 tablespoons of the olive oil and 1 tablespoon of the lemon juice and process until smooth. Refrigerate for at least one hour to let the flavors come together.
- Meanwhile, toss the cucumbers with the remaining 2 tablespoons of olive oil and 1 tablespoon of lemon juice in a large bowl. Add the oregano and season with the salt and pepper. Taste and adjust seasoning if needed. Cover and refrigerate for 1 hour.
- Serve the whipped feta lightly chilled or at room temperature with the cucumbers and toasts.
