Marinated Feta Cheese with Lemon and Shallot
(from kyblueblood’s recipe box)
Makes about 2 1/2 cups
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.
Source: Cook's Illustrated E-Notes, January 2007 (from RecipeThing user jerseyjenny)
Prep time: 10 minutes
Cook time: 120 minutes
Serves 10 people
Ingredients
- 1 1/4 cups extra-virgin olive oil
- 1 medium shallot, sliced thin
- 1 tablespoon minced fresh oregano leaves
- 1 teaspoon grated zest from 1 lemon
- 1/4 teaspoon red pepper flakes
- 8 ounces feta cheese, cut into 1/2-inch cubes (about 2 cups)
Directions
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Cook 1 cup oil, shallot, oregano, lemon zest, and pepper flakes in small saucepan over low heat until shallots are softened, about 18 minutes.
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Remove saucepan from heat and stir in feta. Cover and let sit until mixture reaches room temperature, about 1 1/2 hours.
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Stir in remaining 1/4 cup oil and serve. (Mixture can be transferred to an airtight container and refrigerated for up to 1 week. Before serving, let sit at room temperature until oil melts, about 1 hour.)