Marinated Feta With Roasted Lemon Recipes
LEMON-HERB MARINATED FETA
Briny feta, tart lemon, bright herbs and hot pepper come together in perfect harmony here. Spoon this appetizer onto a round of buttery, toasted French bread for a perfectly balanced bite that you'll want to keep eating all night. That's right, this easy and elegant recipe is perfect for a party. It's low-effort, tastes great and is sure to impress, despite the fact that its ingredient list is short and mostly utilizes bits and bobs of ingredients you might already have on hand. Feta might be the exception to that rule, but that's exactly what we were going for when we developed this recipe: a way to showcase the divine flavor of this special cheese. So mix this up in advance of your next party, and watch your guests go gaga over this marinated app-there's no need to reveal how easy it was to make.
Provided by By Betty Crocker Kitchens
Categories Appetizer
Yield 16
Number Of Ingredients 9
Steps:
- In pint-sized glass jar, arrange herbs, lemon, peppercorns and pepper flakes. Top with cheese. Pour olive oil over cheese mixture; cover and refrigerate 3 days. Serve with toasts. Any leftover cheese mixture can be covered and refrigerated up to 4 days longer.
- At least 1 1/2 hours before serving, make the toasts. Heat oven to 350°F. Spray 15x10x1-inch pan with cooking spray. Bake French bread 24 to 26 minutes or until browned. Cool completely, at least 30 minutes. Cut into 1/2-inch slices. Brush slices on both sides with melted butter. Return to pan; bake 10 to 15 minutes, turning once, until light golden brown.
Nutrition Facts : Calories 220, Carbohydrate 10 g, Cholesterol 15 mg, Fat 3, Fiber 0 g, Protein 3 g, SaturatedFat 5 g, ServingSize About 2 Tablespoons Cheese Mixture and 1 to 2 Toasts, Sodium 230 mg, Sugar 1 g, TransFat 0 g
MARINATED FETA WITH ROASTED LEMON
Try this with white beans on toast, in salads, or puréed and spread on pita.
Provided by Claire Saffitz
Yield Makes about 2 cups
Number Of Ingredients 7
Steps:
- Preheat oven to 400°F. Toss lemon slices and 2 Tbsp. oil on a rimmed baking sheet; roast until caramelized and lightly charred in a few spots, 10-12 minutes; let cool.
- Combine lemon slices, feta, chiles, bay leaves, lemon juice, and remaining 1/2 cup oil in a small dish; season with pepper. Cover; chill 12 hours.
- Feta can be made 5 days ahead. Cover and chill.
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