2 jars roasted red peppers drained
1½ – 1¼ cup D’Avolio Tuscan Herb Infused Olive Oil
8 oz. crumbled feta cheese
1½ teaspoon fresh thyme leaves
Sea salt and fresh ground pepper to taste
2 whole garlic cloves
Put all of the ingredients in to the bowl of a food processor and pulse until smooth. Serve as a spread for crackers, over pasta, or with bread.
