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Mykonian kopanisti whipped with olive oil and herbs. The island's fiery fermented cheese at its most elemental.
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ingredients
🧀 DAIRY
•
200g kopanisti cheese
•
Sub: 150g feta + 50g soft goat cheese + chili flakes
🫙 PANTRY
•
2 tbsp extra-virgin olive oil
•
1 tbsp lemon juice
•
½ tsp chili flakes
•
🌿 FINISH
•
Fresh mint or oregano
•
Cracked black pepper
•
Good bread for serving
Mykonos
Kopanisti Spread
Bold spicy cheese spread from Mykonos.
Mykonian kopanisti whipped with olive oil and herbs. The island's fiery fermented cheese at its most elemental.
Ingredients
🧀 DAIRY
— 200g kopanisti cheese
— Sub: 150g feta + 50g soft goat cheese + chili flakes
🫙 PANTRY
— 2 tbsp extra-virgin olive oil
— 1 tbsp lemon juice
— ½ tsp chili flakes
🌿 FINISH
— Fresh mint or oregano
— Cracked black pepper
— Good bread for serving
Prep
🔪 PREP FIRST
— Allow kopanisti to come to room temperature.
— Cold cheese doesn't whip smoothly.
Method
STEP 1 — WHIP
— In a bowl, beat kopanisti with a fork or in a food processor.
— Add olive oil and lemon juice.
— Beat until smooth and creamy.
— Taste — adjust lemon and seasoning.
STEP 2 — PLATE
— Spoon onto a plate.
— Drizzle with olive oil.
— Scatter chili flakes.
— Add fresh herbs.
— Crack black pepper.
— Serve with warm bread.
Chef's Note: Kopanisti is already salty — taste before adding any salt. It rarely needs it.