Print This Recipe Written by Chacha on Jul 15th, 2012 in Appetizer, Baguette, Cheese, Herbs, Lemon, Recipe | No Comments
Recipe courtesy Cooks Illustrated
Servings: 4
  • 1 1/4 cups extra-virgin olive oil
  • 1 medium shallot , sliced thin
  • 1 tablespoon chopped fresh oregano leaves
  • 1 teaspoon grated lemon zest
  • 1/4 teaspoon red pepper flakes
  • 1 (8-ounces) log feta cheese
  • Pita bread or slices of baguette
Add 1 cup of the oil, shallots, oregano, lemon zest, and pepper flakes to a small saucepan. Cook over low heat until the shallot is softened, about 18 minutes.
Remove saucepan from the heat. Add feta. Cover and let sit until the mixture reaches room temperature, about 1 1/2 hours.

Stir in the remaining 1/4 cup oil. Serve with wedges of warm pita bread or slices of baguette.

Note: The mixture can be transferred to an airtight container and refrigerated for up to 1 week. Before serving, let sit at room temperature until the oil liquefies about 1 hour. Even after the feta has been eaten, the remaining flavorful oil is great for dipping with bread.

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