Roast garlic into an irresistibly aromatic spread, then blend with cheese and red bell pepper for a pretty spread.
medium garlic bulb
tablespoon olive oil
oz. feta cheese, crumbled (2 cups)
(8-oz.) pkg. cream cheese, softened
tablespoons finely chopped roasted red bell pepper (from a jar)
whole roasted red bell peppers (from a jar)
Heat oven to 350°F. Cut about 1/8-inch top off of garlic bulb and discard. Place garlic bulb on sheet of foil. Drizzle with oil; wrap in foil. Bake at 350°F. for 30 to 45 minutes or until garlic is soft. Cool 5 minutes. Unwrap; cool 30 minutes or until cool enough to handle.
With small spoon, scoop out soft garlic pulp into food processor bowl with metal blade. Discard skins. Add feta and cream cheese; process about 5 minutes or until light and fluffy. Gently stir in chopped roasted pepper.
On sheet of plastic wrap, shape cheese mixture into 4-inch square, 1 1/2 inches thick. Wrap in plastic wrap; refrigerate at least 4 hours or overnight.
To serve, unwrap cheese; place on serving plate. Smooth top and sides with small metal spatula. Cut eight 4-inch strips from whole roasted peppers. Wrap cheese square from center down sides with 4 strips of roasted pepper to resemble ribbon. Use 2 strips for loops of bow; use remaining 2 strips for ties that hang over edge of cheese package. Serve with assorted crackers or toasted baguette slices.
Don't be afraid of using the entire bulb of garlic, once it's roasted, garlic tastes so sweet and creamy, it's ready to simply spread on bread and eat.
Prepare and shape cheese mixture one day in advance; wrap in plastic wrap and refrigerate. Add bell pepper ribbon before serving.
Instead of shaping the cheese into the shape of a package, use it to fill a holiday container. Arrange a red pepper "bow" on top, and cover and refrigerate it until serving time.
NUTRITION INFORMATION PER SERVING
Serving Size: 1/24 of Recipe
- Calories from Fat
% Daily Value
- Total Fat
- (Saturated Fat
- Total Carbohydrate
- (Dietary Fiber
% Daily Value*:
- Vitamin A
- Vitamin C
*Percent Daily Values are based on a 2,000 calorie diet.