Delicious spread for any appetizer plate with pita and olives, lamb burger with Htipiti, or stuffed inside phylo dough and baked or fried.
For 8 servings | 30 min | Simple
4 oz Roasted Red Pepper(Piquillo Peppers if possible), chopped
4 oz Roma Plum Tomato(roughly 2 tomatoes), cut in half lengthwise
0.2 oz Garlic, chopped
0.1 oz Smoked Paprika(1.5 teaspoon roughly)
2 oz Extra Virgin Olive Oil
0.2 oz Kosher Salt
15 Grinds Fresh Black Pepper
1. Preheat oven to 425 degrees, toss cut tomato halves with oil to coat and place cut side down on a sheet tray, roast in the oven until lightly colored and roasted about 10-15 minutes. Remove from the oven and cool.
2. In a food processor combine the tomatoes, peppers, garlic, smoked paprika, feta, salt and pepper. Turn on the food processor and puree for 10 seconds. Scrape the sides of the bowl with a rubber spatula and puree for another 10 seconds, drizzling the EVOO in as it purees.
3. Taste and Adjust seasoning to desired flavor, store in an airtight container for up to 5 days, this makes one of the best burger toppings you could ever ask for!