Sunday, July 26, 2009

Martha Stewart's Feta Radish Spread

This recipe is all Martha, but yet another wonderful use of radishes. I particularly like the use of Greek yogurt in it.


Serves 4

  • 5 tablespoons extra-virgin olive oil
  • 2 pocket pitas, split open
  • 1 package sheep's-milk feta cheese (8 ounces), coarsely chopped
  • 1/4 cup plain whole-milk yogurt, preferably Greek
  • 2 tablespoons fresh lemon juice
  • 3 tablespoons coarsely chopped fresh flat-leaf parsley
  • 4 radishes, quartered and thinly sliced (about 1/2 cup)


  1. Preheat oven to 350 degrees. Using 2 tablespoons oil, brush insides of pita rounds. Cut each round into 6 wedges. Arrange wedges in a single layer on a baking sheet, oiled sides up; toast until golden brown and crisp, 7 to 10 minutes.
  2. Meanwhile, pulse feta, yogurt, lemon juice, and remaining 3 tablespoons oil in a food processor just until mixture is thick and spreadable, about 10 pulses. Transfer to a medium bowl, and stir in parsley and radishes. Serve with pita crisps.

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