Provençal sheep's cheese spread

Ingredients for 4 servings:

• 1 pack of feta cheese
• 1 tsp oil (chili oil)
• 1 tbsp olive oil
• 80 g cream cheese 0.2%
• 2 tbsp sweet cream
• 2 tbsp sour cream
• 2 dashes lemon juice
• ½ tsp Sambal Oelek, or more depending on the desired spiciness
• 2 tsp tomato paste
• 1 tsp paprika powder
• ½ tsp basil or 3 fresh leaves
• ½ tsp oregano
• ½ tsp herbs de Provence
• 10 green olives stuffed with peppers
• 1 pepper, mildly pickled
• Salt, sparingly
• Pepper, from the mill

Instructions

Working time approx. 15 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 15 minutes

(with or without garlic)

Place the drained feta in a (microwave-safe) bowl, drizzle with chili oil and olive oil, and sprinkle with the herbs (basil, oregano, and Provençal herbs). Microwave for 5 minutes at 180 watts. If you don’t have a microwave, you can also gently heat the mixture in a small saucepan until the feta softens slightly. Then, using a fork, finely mash the feta cheese mixture and transfer it to a tall plastic bowl or blender/chopper. Add the cream cheese, sweet cream, sour cream, salt (sparingly), pepper, paprika, lemon, tomato paste, and sambal oelek (it’s best to start with just 1/2 teaspoon, then add another 1/2 teaspoon to taste), depending on your desired spiciness, and mix thoroughly with a hand mixer, first on low speed and then on high speed, until the mixture forms a thick consistency. If you don’t have a blender or hand mixer, you can also use an immersion blender. Chop the olives and pepperoni into very small pieces, add them to the feta cheese mixture, and mix briefly with a fork (do not use a blender, or you’ll lose any pieces). Refrigerate for at least 1 hour and then enjoy with baguette or toast. It’s also perfect as an appetizer or side dish for a barbecue, or as a dip for a party.