Roasted Pepper Feta Log
3 red peppers cut into quarters
2 yellow peppers, cut into quarters
120 ml Checkers' Choice olive oil
500 g feta
240 ml Greek yoghurt
7.5 ml chopped ginger & garlic
Preheat the oven to 200°. Prepare the baking tin: cover the inside of the baking tin with cling wrap, ensuring that there is enough to still hang over the sides of the baking tin. Place the peppers in a roasting pan (skin side up), pour over the oil, place in the oven for 15 minutes until the skin of the peppers turn black and forms bubbles. Remove the roasted peppers from the oven, drain on a paper towel and peel off the skins. In a bowl mix together the feta and Greek yoghurt until soft. Stir in the ginger and garlic.
In the baking tin, layer the yellow peppers at the bottom and the red peppers around the sides of the tin, on top of the cling wrap. Pour the feta and yoghurt mixture into the baking tin over the peppers and press down firmly, cover the top with cling wrap and refrigerate for 1 hour or longer. Remove the cling wrap from the top of the feta log, place the feta log on to a serving dish, remove the baking tin, and slowly remove the remaining cling wrap. Serve as is with crackers or Melba toast.