Marinated Smoky Feta
Feta cheese is the salty, strong, non-melting goat’s milk cheese from Greece. This dish makes outstanding use of feta’s porous structure, which allows the flavors in the oil to work deep into hearts of the cheese cubes.
There are very few ingredients in this dish so it's important to use the best-quality products available. Get a good cheese, use extra-virgin olive oil, make sure your garlic is fresh fresh fresh.
Serve marinated feta on crackers or bread, crumbled over vegetables, or to top pasta. Refrigerate uneaten feta for up to three months. Take it out to warm up to room temperature before serving.
- 2 blocks of feta cheese
- 10 peeled garlic cloves
- Zest of one lemon
- 4 whole Organic Bay Leaves
- 1 Tablespoon Guajillo Chile Flakes
- 2 teaspoons Smoked Sweet Paprika
- 1 cup extra-virgin olive oil
1. Cut feta blocks into ½ inch cubes and put them in a mason jar.
2. Char garlic cloves in a hot pan until nicely browned.
3. To the same pan, add lemon zest and Bay Leaves and toast for 1 minute.
4. Then add Guajillo Chile Flakes and stir for 30 seconds or until you can smell the smokiness of the chilis.
5. Add olive oil and Smoked Sweet Paprika, then remove the pan from the heat.
6. Let garlic-bay-lemon-chile oil steep for 15 minutes, then add oil mixture to the feta in the mason jar.
7. Let the feta marinate for at least three hours.
