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Feta cheese herbs garlic lemon juice whole-grain mustard basil pesto cracked black pepper light olive oil
Viewed: 50 - Published at: 8 years agoIngredients
- 250 g danish feta cheese
- 1 teaspoon dried herbs (basil, oregano, parsley, thyme)
- 1 garlic clove, crushed
- 2 teaspoons lemon juice
- 1 teaspoon whole grain mustard
- 1 teaspoon basil pesto
- cracked black pepper
- light olive oil
Method
- 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.
- Cut Feta into approximately 2cm cubes. Add cubes to jar, a few at a time and then swirl oil to coat cheese.
- 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.
- 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.
- Marinate for at least 24 hours, will keep in refrigerator for up to 2 months.
