Karina’s Marinating Feta Recipe!
– 400 grams feta cheese (you can choose either full-cream or reduced-fat feta)
– Juice of half of one lemon
– 1 large rosemary sprig, snipped in 5 or so pieces
– 2 whole cloves of garlic, crushed and bruised slightly with the side of a knife
– 1 tablespoon italian mixed dried herbs
– 4 whole bay leaves
– Olive oil, enough to cover the feta in a jar
– One pinch of cracked black pepper
Grab a tall jar, or fat jar. Sanitise your jar by boiling in boiling water in a large pot, for approximately 10-12 minutes. Pre-heat your oven to 110 °C, while your jar is boiling in the boiling water. Once the 10-12 minutes are over, wearing clean oven mittens, immediately place the jar onto an oven tray, then place into the pre-heated oven. Take the jar out, as soon as the water has evaporated out of the jar. This should not take very long at all, so keep an eye on it. Once the water has evaporated out of the jar, turn you oven to ‘off.’ Take your jar out, so now it is ready to be used.
Cube your feta into 1 cm chunks. If you prefer larger chunks, you can cut them up larger. Pile all your feta into the sanitised jar. Place your crushed garlic between the cracks of the feta, in different places. Place all your cut pieces of rosemary, scattered around the feta in the jar. Then place your bay leaves, presenting them inside the jar, so they look pretty from the outside. Squeeze your lemon all over the feta in the jar, then pour all your olive oil, enough to completely cover every piece of feta. Sprinkle your black pepper into this mix, along with your italian mixed dried herbs.
Place the cap on your jar of marinated feta, then keep in the refrigerator for up to 2 weeks. Beautiful!
Compiling the Beauty:
Arrange on a large serving platter, alongside your favourite crusty bread, marinated olives and any other antipasto sides you like!
Serves many as part of an antipasto platter!
Copyright © 2015 by Karina Teuma