FETA FILLED BREAD

From : http://www.zeekhanakhazana.com/recipe/feta-filled-bread

INGREDIENTS
100 gm feta cheese
50 gm processed cheese
6 - 7 sprig spring onion 
Crushed black pepper to taste 
250 gm dough
2 tsp olive oil
For dusting
All purpose flour
For garnish
Roasted spring onion
Olive oil
Mint leaves
Crushed black pepper

METHOD
Mix feta cheese, grated processed cheese, chopped spring onion and black pepper in a bowl to prepare a mixture.
Now, roll out the dough and fill the prepared mixture in it, roll it out again.
After this, cook the rolled out dough in the pan along with spring onion and top it with olive oil. 
Garnish the prepared bread with roasted spring onion, remaining feta cheese mixture, olive oil, mint leaves and crushed black pepper.
Your Feta Filled Bread is ready. 

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CREAMY ROASTED TOMATO AND FENNEL SOUP WITH FETA CHEESE

Ingredients
1 (750 g) large fennel bulb
10 plum (Roma) tomatoes, cored and halved (about 2-1/4 lb/1.125 kg)
1 large cooking onion, cut into 8 wedges
6 cloves garlic
2 tbsp (30 mL) melted butter
1/3 cup (80 mL) crumbled Canadian Feta cheese
1 tbsp (15 mL) finely chopped red onion
1/2 tsp (2 mL) freshly ground pepper
1/2 cup (125 mL) sodium-reduced tomato paste
3 cups (750 mL) sodium-reduced vegetable stock
1 1/2 cups (375 mL) 5% sour cream

Preparation
Preheat oven to 450 °F (230 °C).

Trim and coarsely chop fennel bulb; reserve 2 tbsp (30 mL) finely chopped fennel fronds for the topping.

In large bowl, gently toss tomatoes, fennel, onion and garlic with melted butter. Arrange vegetables (tomatoes cut side up) on large rimmed baking sheet. Bake for 40 to 45 min or until vegetable are lightly browned and caramelized, remove from oven, cool for 10 minutes.

In small bowl, combine Canadian Feta cheese, 2 tbsp (30 mL) of the reserved fennel fronds, red onion and pepper; set aside.

Working in batches, transfer half the roasted vegetables and any accumulated juices to food processor or blender; add 1/4 cup (60 mL) of the tomato paste and 3/4 cup (180mL) of the vegetable stock; puree until smooth. Transfer to medium saucepan, repeat with remaining vegetables, tomato paste and 3/4 cup (180 mL) vegetable broth. Stir in remaining vegetable stock and sour cream; heat over medium-low heat, stirring often until well combined and heated through.

Ladle into bowls and sprinkle with Feta cheese mixture. Serve immediately.

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WARM FETA & ROASTED PEPPER SPREAD

From : Dairygoodness
Ingredients1/4 cup (50 mL) dry bread crumbs
4 oz (125 g) drained Canadian feta cheese, broken into chunks
1 cup (250 mL) drained roasted red peppers, roasted
1 clove garlic, cut in half
pepper
Toasted pita wedges
and thick cucumber slices or
wedges

Preparation
Preheat oven to 350°F (180°C). Butter a 2- to 4-cup (500 mL to 1 L) baking dish or two large ramekins.
In a food processor (or in a tall cup using an immersion blender), purée bread crumbs, feta cheese, roasted red peppers and garlic until smooth; season to taste with pepper.
Spread into prepared baking dish. Bake for about 20 min or until warm and just starting to turn golden around the edges. Serve with toasted pita wedges and cucumber slices or wedges for spreading.

Tips
You can use roasted red peppers from a jar or the deli. Just drain them well before measuring. To roast your own, place 2 sweet red peppers on a baking sheet and broil, turning often, until blackened all over. Place in a bowl, cover tightly and let cool. Peel, remove core and seeds and drain well.

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FETA PAPRIKA SPREAD

From : Dairygoodness
Ingredients6 1/2 oz (200 g) Canadian Feta
1/2 cup (125 mL) Canadian Ricotta
1-2 tbsp (15 to 30 ml) Dijon-style mustard
1 clove garlic, cut lengthwise with any green shoot removed
1 stalk celery, coarsely chopped
1 tbsp (15 mL) coarsely chopped fresh parsley
1 tsp (5 mL) paprika
1 tbsp (15 mL) honey
1 tbsp (15 mL) lemon juice
Freshly ground pepper

Preparation
Blend Feta and Ricotta in food processor.
Add remaining ingredients.
Continue blending a few more minutes or until mixture becomes thick and creamy. Generously season with pepper.
Refrigerate until serving.

Tips
Spread on crackers, bread, toasted pita or bagels. Garnish with endive leaves, celery stalks or bell pepper slices. Great in sandwiches, too.
For pleasant alternatives, go ahead and try this recipe with Canadian Baker’s or Cream Cheese.

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