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.