2 teaspoons minced garlic
2 lemons (zest and juice)
Salt and pepper  
450g feta
2 teaspoons dried rosemary  
olive oil
extra virgin olive oil
  1. Sauté garlic in 1 tablespoon olive oil for 30 seconds. Remove from heat. Cool 5 minutes.
  2. Mix all ingredients except cheese and oil in a bowl. Place into a 1 litre jar and add feta.
  3. Half fill jar with olive oil, then cover feta with EVOO. Add lid, turn to coat feta and refrigerate for up to 3 weeks. Remove from the refrigerator 1 hour before serving.
Rye crackers + feta + avocado + mung bean sprouts.
Crunchy and satisfying 
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