Roasted Red Peppers And Feta Spread
2 jars roasted red peppers
1/4 cup OLIVE & VINE Tuscan Bouquet infused olive oil
8 ounces feta cheese, crumbled
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.