Goats Milk Feta & Roasted Chile Spread

Makes 2 cups

2 ea chile, roasted (your choice ‐ poblano, anaheim, etc)
8 oz goats milk feta
8 oz plain Greek yogurt (whole milk)
1/2 t ground cumin
1 ea lemon, zested & juiced
1 t kosher salt
1/4 c milk

  1. Remove the skin from the chile, deseed it, and chop finely.
  2. In a bowl, crumble the feta and combine the remaining ingredients. Adjust seasoning and consistency as needed. Serve with fried pita chips that have been dusted with chipotle‐lime salt.

Charred Eggplant Salsa

1 lb eggplant, charred/roasted (in Cory's roasting barrel)
1 ea tomato, medium‐large size, chopped
1 ea garlic clove, pasted
1 ea small red onion, diced
2 t red wine vinegar
1 t kosher salt
pinch crushed red pepper
3‐4 ea sprigs oregano, chopped
2‐5 ea basil leaves, chopped

**Optional: Remove the skin from your eggplant if desired**

  1. Combine all ingredients. Process in a food processor, blender, or with a stick blender to a chunky salsa consistency. Adjust seasoning as needed. The salsa will be best if made 1 day before using.

Goat's Milk Rosemary Cheddar Crackers

8 oz Rosemary goat’s milk cheddar, grated
4 oz butter, softened
6 oz cake flour
1/2 t kosher salt
1/4 t cayenne

  1. Sift together dry ingredients.
  2. In a mixing bowl, thoroughly combine butter & cheese. Add dry ingredients and mix.
  3. To shape the crackers: divide the dough into 2 equal portions. Roll with parchment into 1 1/2 "diameter logs. Place in the refrigerator until fully chilled.
  4. To bake: Preheat oven to 350. Slice log into 1/4" coins. Bake until crispy.