Spoon this elegant snack onto crackers or toast and serve alongside fresh veggies or a salad for a light lunch. Use any leftover olive oil from the jar to make fragrant salad dressings or marinades.
- 1/2 pound feta cheese drained, patted dry and cut into 1/2-inch cubes
- 2 sprigs fresh thyme or rosemary
- 2 wide strips lemon zest removed with a vegetable peeler
- 1 bay leaf
- 1 teaspoon whole black peppercorns
- 1 cup extra-virgin olive oil
Put cheese into a glass pint jar. Gently tuck thyme, zest, bay leaf and peppercorns into the jar, and then cover contents with oil. Seal tightly and chill for at least 2 days or up to 1 week. Bring to room temperature before serving.
Per serving: 200 calories (180 from fat), 20g total fat, 6g saturated fat, 25mg cholesterol, 320mg sodium, 1g carbohydrates (0g dietary fiber, 1g sugar), 4g protein.
Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
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