Roasted Red Pepper and Feta Spread

2 jars roasted red peppers
1/4 cup OLIVE & VINE Tuscan Bouquet EVOO
8 ounces crumbled feta cheese
1/2 teaspoon fresh thyme
2 whole garlic cloves
salt and fresh ground pepper to taste

Place all ingredients in the bowl of a food processor and pulse until smooth.  Transfer to a bowl, cover and refrigerate for at least one hour before serving so that the flavors can develop. Serve as a spread for crackers, bread or slices of red and yellow peppers.  Can also be used with pasta.