Marinated Feta Cheese With Lemon And Shallot |
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Prep Time: 0 Minutes Cook Time: 90 Minutes |
Ready In: 90 Minutes Servings: 5 |
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. Makes 2 1/2 cups. Ingredients:
marinated feta cheese with lemon and shallot |
1 1/4 cups extra virgin olive oil |
1 medium shallot , sliced thin |
1 tablespoon minced fresh oregano leaves |
1 teaspoon grated lemon zest |
1/4 teaspoon red pepper flakes |
8 ounces feta cheese , cut into 1/2-inch cubes (about 2 cups) |
marinated feta cheese with orange, green olives, and garlic |
1 1/4 cups extra virgin olive oil |
2 garlic cloves , sliced |
1 tablespoon minced fresh oregano leaves |
1 teaspoon grated orange zest |
1/4 teaspoon red pepper flakes |
8 ounces feta cheese , cut into 1/2-inch cubes (about 2 cups) |
1/2 cup coarsely chopped pitted green olives (about 4 ounces) |
Directions:
1. MARINATED FETA CHEESE WITH LEMON AND SHALLOT:
2. Note: Serve with wedges of warm pita bread or slices of baguette. Even after the feta has been eaten, the remaining flavorful oil is great for dipping with bread.
3. 1. Cook 1 cup of the oil, the shallot, oregano, lemon zest, and pepper flakes in a small saucepan over low heat until the shallot is softened, about 18 minutes.
4. 2. Remove the saucepan from the heat and gently stir in the feta. Cover and let sit until the mixture reaches room temperature, about 1 1/2 hours.
5. 3. Stir in the remaining 1/4 cup oil and serve. (The mixture can be transferred to an airtight container and refrigerated for up to 1 week. Before serving, let sit at room temperature until the oil liquefies about 1 hour.)
6. MARINATED FETA CHEESE WITH ORANGE, GREEN OLIVES, AND GARLIC:
7. 1. Cook 1 cup of the oil, the garlic, oregano, orange zest, and pepper flakes in a small saucepan over low heat until the garlic is softened, about 18 minutes.
8. 2. Remove the saucepan from the heat and gently stir in the feta and olives. Cover and let sit until the mixture reaches room temperature, about 1 1/2 hours.
9. 3. Stir in the remaining 1/4 cup oil and serve. (The mixture can be transferred to an airtight container and refrigerated for up to 1 week. Before serving, let sit at room temperature until the oil liquefies about 1 hour.)
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