Kopanisti Spread

• 8 oz (224 grm). traditional Greek feta cheese
• 2 oz (56 grm). bleu cheese
• 1 clove garlic
• 1/8 cup (30 ml) fresh mint leaves
• 1/4 tsp (1 ml) red pepper flakes
• 3 tbsp (45 ml) good quality olive oil
• chopped pistachios
• fresh mint infused oil (optional)
• a splash of Mavrodaphne (Greek dessert wine)
• warm crostini or chunks of french bread or pita

1. Put first 4 ingredients into a food processor.
2. Slowly add olive oil until you've reached desired consistency - you want it to be creamy and smooth.
3. Top with chopped pistachio nuts and fresh mint infused oil and the splash of Mavrodaphne.
4. Serve with the breadstuff of your choice.

feta cheese, bleu cheese, clove garlic, mint, red pepper, olive oil, pistachios, mint infused oil, dessert wine, crostini

Taken from online-cookbook.com/goto/cook/rpage/001C65 (may not work)