Roasted Pepper Feta Log 3 red peppers (cut into quarters) 2 yellow peppers (cut into quarters) 120 ml olive oil 500 g feta 240 ml Greek yoghurt 7.5 ml ginger & garlic (chopped) Cling wrap
Roasted Pepper Feta Log
- 3 red peppers (cut into quarters)
- 2 yellow peppers (cut into quarters)
- 120 ml olive oil
- 500 g feta
- 240 ml Greek yoghurt
- 7.5 ml ginger & garlic (chopped)
- Cling wrap
- Baking tin
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Preheat the oven to 200°C
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Prepare the baking tin: cover the inside of the baking tin with cling wrap, ensuring that there is enough to still hang over the sides of the baking tin
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Place the peppers in a roasting pan (skin side up), pour over the oil, place in the oven for 15 minutes until the skin of the peppers turn black and forms bubbles
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Remove the roasted peppers from the oven, drain on a paper towel and peel off the skins
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In a bowl mix together the feta and Greek yoghurt until soft
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Stir in the ginger and garlic
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In the baking tin, layer the yellow peppers at the bottom and the red peppers around the sides of the tin, on top of the cling wrap
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Pour the feta and yoghurt mixture into the baking tin over the peppers and press down firmly, cover the top with cling wrap and refrigerate for 1 hour or longer
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Remove the cling wrap from the top of the feta log, place the feta log on to a serving dish, remove the baking tin, and slowly remove the remaining cling wrap
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Serve as is with crackers or Melba toast