Whipped Feta Mediterranean Board with Biscuit Naan

Ingredients

WHIPPED FETA

• 3/4 Cup Feta cheese, crumbled
• 1/4 Cup Cream cheese, softened
• 1/4 Cup Olive oil
• 1 Tbsp Lemon juice

MARINATED TOMATOES

• 1 Cup Grape tomatoes, halved
• 2 Tbsp Red onion, finely chopped
• 1 Tbsp Olive oil
• 1 Tbsp Red wine vinegar
• 1 Tbsp Basil, fresh, finely chopped
• 2 Garlic cloves, finely chopped
• 1/4 tsp Salt
• 1/4 ssp Black pepper

BISCUIT NAAN

• 4 Pillsbury™ Southern Style Frozen Dough Biscuit, 2.2 oz (06252)
• 1 Tbsp Gold Medal™ All-Purpose Flour (12610)
• 2 Tbsp Butter, unsalted, melted
• 1 1/3 Tbsp Garlic, minced
• 1 tsp Nigella seeds

ASSEMBLY

• 1 Cup Pickled red onions, prepared
• 1 Cup cucumbers, sliced

Directions

WHIPPED FETA

1. Add feta and cream cheese to a food processor; process until smooth.
2. Add olive oil and lemon juice then process until smooth and combined.

MARINATED TOMATOES

1. Add tomatoes, onion, olive oil, vinegar, basil, garlic, salt and pepper to a mixing bowl.
2. Stir until thoroughly combined; allow to marinate until needed.

BISCUIT NAAN

1. Thaw biscuit pucks, covered, either at room temperature 15-30 minutes until flexible or refrigerated overnight.
2. Dust work surface and rolling pin lightly with flour; roll out biscuits to 6-inch disks.
3. Place disks onto lightly greased griddle preheated to 375°F.
4. Cook 3-6 minutes per side until cooked through and golden brown.
5. Brush with melted butter and sprinkle with 1 tsp garlic and 1/4 tsp nigella seeds.
6. Cut into wedges for serving.

ASSEMBLY

1. Spread Whipped Feta down center of serving board; make a well and add Marinated Tomatoes.
2. Place pickled red onions, cucumber slices and Biscuit Naan in decorative containers or directly onto the board; serve immediately.