Charcuterie and Cheese Platter with Red Pepper Whipped Feta

Feel free to use what you have for this platter. Add olives, nuts, additional vegetables and make it your own. If you’ve got a crowd, by all means, double the amounts.

Red Pepper Whipped Feta

• 5 oz feta cheese

• 2 T heavy cream

• 3-4 T olive oil

• 2 T chopped roasted red peppers (from a jar)

• 1⁄4 t red pepper flakes

• 1 clove of garlic, chopped

• 3 T chopped fresh herbs (I used oregano, basil, thyme, and chives)

• Juice and zest of half a lemon

• Pepper to taste

Grilled Vegetables

• 1 medium zucchini, sliced into coins 1⁄4” thick

• 1 medium red onion, sliced

• 1 red pepper, thickly sliced

• 1 avocado, pitted and halved (leave skin on)

• 2 T olive oil

• 1 T herbes de Provence (or dried oregano)

• Salt and pepper

• Charcuterie of your choice (prosciutto, saucisson, soppressata, coppa, speck, etc)

• Assorted cheeses

• Pickles and/or olives

• Membrillo (quince paste) or fig spread

To prepare the whipped feta, place the cheese, heavy cream and olive oil in the jar of a food processor. Pulse until combined. Add red pepper flakes, garlic, herbs, lemon juice and zest. Pulse until everything is well-combined and smooth. Taste for seasoning and add black pepper if needed. Feta is pretty salty, but if it needs salt, add.

Prepare your grill. If you have a vegetable grill basket, use it. Toss the zucchini, onions, and red pepper with olive oil, herbes de Provence, and a generous sprinkling of salt and pepper. Place vegetables in the grill basket and grill until cooked but still a bit crunchy. The zucchini will probably cook first, so remove it to a plate when done, and continue cooking the rest of the vegetables. Brush the avocado halves with olive oil and grill cut side down for 3-4 minutes, just until you see grill marks. Remove from the grill and carefully peel avocado and quarter.

Arrange grilled vegetables on your platter. Add cheeses, charcuterie, pickles and/or olives, membrillo, and whipped feta to the platter. Serve.