0 hours 0 mins
0 hours 20 mins
1 hours 40 mins
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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
1. 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.
2. 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.
3. Serve the whipped feta lightly chilled or at room temperature with the cucumbers and toasts.
NOTES: 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 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”.