Marinated Feta With Roasted Lemon

Name: Marinated Feta With Roasted Lemon
Yield: Makes about 2 cups
Ingredients: 1 lemon, sliced, seeds removed; 2 tablespoons plus ½ cup olive oil; 8 ounces feta, sliced ½ inch thick; 2 dried chiles de árbol or other dried red chiles, lightly crushed; 2 bay leaves; 2 tablespoons fresh lemon juice; Freshly ground black pepper

By Claire SaffitzPhotography by Peden + Munk

December 15, 2015

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Peden + Munk

Try this with white beans on toast, in salads, or puréed and spread on pita.

Recipe information

Yield
Makes about 2 cups

Ingredients

1 lemon, sliced, seeds removed

2 tablespoons plus ½ cup olive oil

8 ounces feta, sliced ½ inch thick

2 dried chiles de árbol or other dried red chiles, lightly crushed

2 bay leaves

2 tablespoons fresh lemon juice

Freshly ground black pepper

Preparation

Step 1
Preheat oven to 400°. 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.
Step 2
Combine lemon slices, feta, chiles, bay leaves, lemon juice, and remaining ½ cup oil in a small dish; season with pepper. Cover; chill 12 hours.
Step 3
Do Ahead: Feta can be made 5 days ahead. Cover and chill.

Nutrition Per Serving

Calories (kcal) 870 Fat (g) 86 Saturated Fat (g) 21 Cholesterol (mg) 40 Carbohydrates (g) 12 Dietary Fiber (g) 2 Total Sugars (g) 1 Protein (g) 21 Sodium (mg) 1400

TagsSpreads Feta Cheese Dairy Lemon Citrus Fruit Snack Starter Gluten Free Nut Free Vegetarian Keto Roast Bon Appétit

Recipe notes

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