The theme this week is apparently things that I have eaten at restaurants that I miss a whole lot, since this one, like the mussels, is just that. This whipped feta used to be on the menu at Tavern Road, which is a favorite of my girl gang.
This is a snack, really - excellent with a glass of wine and rounds out a cheese plate beautifully, but I would be lying if I didn't say it is also great on toast for breakfast, and absolutely has stood in for dinner on more than one occasion. It is also incredibly easy, as long as you have a food processor. If not, a blender would probably work.
I would say it only takes two ingredients, but it is best, by a long shot, served with honey, so I am going to say this is a three-ingredient snack. My favorite thing to eat it on is these delicious local english muffins toasted with butter (shout out to Stone & Skillet!) but I also love it on toasted slices of baguette, or spooned right into my mouth.
It is SO HOT, and it's Friday, and you are going to want snacks with your cooling beverage of choice tonight when you get out of work. I suggest this. I don't think you will be disappointed.
Just a note, I love goat's milk feta for this, I to love the flavor. I can get Vermont Creamery Goat's Milk Feta at my Whole Foods, so if you are in New England, keep an eye out! I am sure sheep's feta would be delicious to, I just can't personally vouch for it.
(makes about 1 cup)
4 oz Feta at room temperature
4 oz Cream Cheese at room temperature
Honey for serving
Put the feta and the cream cheese in a food processor, and process it until it is combined very smooth. It will probably take longer than you think (and even longer if the cheeses are cold!) Drizzle with honey, and serve with your favorite bread, toast or cracker for serving.