LCBO Food and Drink Holiday 2016

QUICK & EASY  PARTY SNACKS

WHIPPED FETA WITH FIGS, HONEY AND PITA CHIPS

3 For the whipped feta, combine feta and ri­ cotta in food processor. Pulse until combined. With motor running, slowly pour in olive and lemon juice. Stop machine. Scrape down bowl. Pulse until smooth—it should have the consis- tency of thick mayonnaise. (Whipped feta will keep refrigerated in an airtight container for 3 days.) 4 Transfer whipped feta to serving dish. Driz- zle lightly with olive oil. Serve with pita chips, figs, honey and cracked peppercorn. Serves 8 WHAT TO SERVE Boutari Moschofilero White LCBO 172387, $13.10 White House Wine Co. Riesling Pinot Grigio VQA LCBO 219022, $13.95

6 tbsp (90 mL) extra virgin olive oil, plus more for drizzling 1 tbsp (15 mL) fresh lemon juice 6 fresh or 8 dried figs, sliced ¼ cup (60 mL) wildflower honey Cracked black peppercorns

Creamy whipped feta, fragrant honey and crunchy pita triangles come together for a Mediterranean-style chips and dip. Za’atar is a Middle Eastern spice blend of dried herbs, sesame seeds and sumac. It’s available at Loblaws under the President’s Choice Black Label. Santa Lucia and Salerno brands offer firm ricotta, but to make your own just strain ricotta in a cheesecloth-lined sieve set over a bowl in the fridge overnight. PITA CHIPS 2 thin Lebanese-style pocket pitas, 8 inches (20 cm) each 2 tbsp (30 mL) extra virgin olive oil ¾ tsp (4 mL) za’atar or dried oregano Salt to taste WHIPPED FETA ½ lb (250 g) sheep’s milk feta, crumbled ¾ cup (175 mL) strained whole-milk ricotta

1 For the pita chips, preheat oven to 325°F (160°F). Line 2 baking sheets with parchment paper. 2 Cut each pita into 8 wedges. Carefully sepa- rate each wedge into 2 triangles. Place on prepared baking sheets, rough-side up. Brush with olive oil. Sprinkle with za’atar or oregano. Season lightly with salt. Bake, rotating trays at halfway point, until light brown and crisp, 8 to 10 minutes. Cool completely. (Pita chips will keep in an airtight container at room tempera- ture for 2 weeks.)

192  FOOD & DRI NK HOLIDAY 2016