Ingredients
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250
-
1
-
1
-
2
-
1
-
1
-
-
-
-
-
-
-
-
-
Directions
Herb & Garlic Marinated Feta, Really nice on crackers or spread on Bruschetta! Updated 27/09/2006: As pointed out by NeonPrincess, light/lite olive oil is better to use This is what I normally use and failed to document it Thanks!!! :-), used a really good extra virgin olive oil I omitted the mustard For the pesto, used sun-dried tomato pesto The feta tastes so good in this marinade used it in this recipe (recipe#453714) Thanks Delicious Bits 🙂 Made for PAC Spring 2013
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Steps
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1
Done
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Mix Into a Jar With a Good Seal (eg. Approx 200g Glass Coffee Jar) 1/2 Cup of Oil and All Other Ingredients, Except Feta Cheese. |
|
2
Done
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Cut Feta Into Approximately 2cm Cubes. Add Cubes to Jar, a Few at a Time and Then Swirl Oil to Coat Cheese. |
|
3
Done
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When as Much Cheese Is in Jar That Will Fit, Cap Jar and Invert a Few Times to Coat Cheese Thoroughly, Then Top Up With More Oil Til All Cheese Is Coated. Invert Jar a Few More Times and Refrigerate. |
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4
Done
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the Olive Oil Will Solidify When Refrigerated. Use in Salads or Serve at Room Temperature With Crusty Bread. Reserve Marinated Oil to Use in Dressings. |
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5
Done
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Marinate For at Least 24 Hours, Will Keep in Refrigerator For Up to 2 Months. |
