Baked Feta with Roasted Peppers, Capers and Salsa Verde

Ingredients:

It's Always Freezer Season Ashley Christensen and Kaitlyn Goalen

• 1⁄2 cup Salsa Verde (recipe below), thawed

• 2 tablespoons drained capers

• 1⁄2 cup roasted red peppers

• 1⁄2 cup olive oil

• One 8-ounce block feta cheese

• Crackers or pita, for serving

Instructions:

Preheat the oven to 350°F.

In a medium bowl, mix together the salsa verde, capers, peppers, and oil. Place the feta in a small baking dish and pour the salsa verde mixture over the top.

Bake for 15 to 20 minutes, until the feta gives way easily when prodded with a knife.

Serve the feta warm in its baking dish with crackers on the side.

Salsa Verde

Makes about 2 cups

• 2 ounces arugula, spinach, or similar dark, tender green (about 3 cups loosely packed)

• 4 oil-cured anchovy fillets

• Finely grated zest of 2 lemons

• 1⁄2 cup dry-roasted almonds

• 6 garlic cloves

• 6 green onions, white and light green parts, chopped

• 1 tablespoon kosher salt

• 11⁄2 cups extra virgin olive oil

Instructions:

Bring a large pot of water to a boil over high heat. Set a large bowl filled with ice water on the counter next to it. Working in two batches, put the greens into a fine-mesh strainer and blanch in the boiling water for about 10 seconds, then immediately shock them in the ice bath. Drain the leaves and squeeze out the excess moisture.

In a food processor, combine the anchovies, lemon zest, almonds, garlic, green onions, and salt and pulse until a coarse puree forms. Add the greens and pulse a few times to mix. With the motor running, add the oil and process until a smooth puree forms.

Reprinted from It's Always Freezer Season. Copyright © 2021 by Ashley Christensen and Kaitlyn Goalen. Photographs copyright © 2021 by Lauren Vied Allen. Published by Ten Speed Press an imprint of Penguin Random House LLC.

When you shop using our links, we earn a small commission. It’s a great way to support public media at no extra cost to you.