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Epicurious

Marinated Feta With Roasted Lemon

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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

  1. 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
TagsSpreadsFetaCheeseDairyLemonCitrusFruitSnackStarterGluten FreeNut FreeVegetarianKetoRoastBon Appétit
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