Whipped Feta with Cucumber

INGREDIENTS:

• 1 pound feta cheese, cut into 2 pieces at room temperature

• 1/4 pound cream cheese, softened

• 2 tablespoons heavy cream

• 1/4 cup extra-virgin olive oil

• 2 tablespoons fresh lemon juice

• 2 cucumbers (1 1/2 pounds)—halved, seeded and cut into 1/2-inch dice

• 1 tablespoon chopped oregano

• Salt and freshly ground pepper

• Toasted pita or baguette slices for serving
  

INSTRUCTIONS:

1. Cover the feta with water in a large bowl and let stand at room temperature for 30 minutes to temper the saltiness. Drain and coarsely crumble the feta. Transfer to a food processor and puree.
   

2. Add the cream cheese, heavy cream, 2 tablespoons of olive oil, and 1 tablespoon of lemon juice and process until smooth and airy. Refrigerate for 1 hour.
   

3. Meanwhile, toss the cucumbers in a bowl with the remaining 2 tablespoons of olive oil and 1 tablespoon of lemon juice. Add the oregano and season with salt and pepper. Cover and refrigerate for 1 hour or up to 2 days.
   

4. Serve the whipped feta lightly chilled or at room temperature with the cucumbers and toast.