Feta & Kalmata Cheese Spread

This Feta Kalmata Cheese Spread is so simple and delicious.

It's great on crackers, melts into warm crispy bread, tops a salad, makes an instant creamy sauce on hot veggies, can be mixed into mashed red potatoes and more.

The briny soft cheese, salty olives and seasoning adds layers of flavors and makes just about anything taste amazing.

Because it's so simple your ingredients matter. Use your favorite Feta, most flavorful olives and best olive oil.

Feta Kalmata Cheese Spread

14 ounces Feta in Brine
6 to 8 Kalmata Olives, pitted and chopped
1/4 cup Extra Virgin Oil Oil
1 teaspoon Organic Oregano, dried
Dash Organic Garlic Powder
Dash Black Pepper

Put all ingredients into a large bowl and mashed. Use right away, but the flavor improves as it mellows.

Tonight I'll be spreading it over some delicious focaccia.

Next time I make it I will likely add sun-dried tomatoes and some chopped artichoke hearts. I think that spreading that combination over a partially baked pizza crust would be awesome.

Don't forget to enter to win a pair of tickets to the Gluten and Allergen Free Wellness Event in Raleigh on August 9th! Comment on this post to enter.

Enjoy!

Happily shared on Gluten Free Wednesdays at Gluten Free Easily!

Meatless Monday – Falafel Burgers

This falafel burger isn’t exactly traditional but it is very flavorful.  Canned garbanzo beans makes this recipe a fast one for a weeknight.  I use cilantro instead of the usual parsley and added shredded carrots for color.  I bake them rather than frying to save calories and make clean up easier.  

You can use any gluten free bun you like but I made ours with Pamela’s Gluten Free Bread Mix.  They are just as good without a bun if you're keeping track of carbs.

Falafel Burger:

Preheat oven to 400 degrees

Line baking sheet with parchment paper and lightly oil with olive oil

Puree together:

2 cans (15 ounces each) Garbanzo Beans

1 cup chopped Onion

2 Tablespoons Olive Oil

2 cloves Garlic

Dash or more Cayenne Powder

½ teaspoon Salt

½ teaspoon Pepper

Then fold in:

2 medium Carrots, finely shredded

½ - 1 cup Cilantro, finely chopped

Shape into eight burgers/patties on the parchment lined baking sheet.   They will be quite soft and you may want to wet your hands while shaping.  Spray or brush with a bit of olive oil on top. Bake at 400 for 15 minutes. Remove from oven and carefully flip and bake 15 minutes longer or until browned.

These buns were topped with sesame seeds prior to baking. The key to shaping the rolls is very wet hands as the dough/batter is really sticky.  

And here they are just out of the oven.

We enjoyed our falafel burgers with a cooling cucumber yogurt salad, which tastes great right on the burgers, and a crispy green salad.