Marinated Feta with Grapefruit and Rosemary

Name: Marinated Feta with Grapefruit and Rosemary
Yield: 1 serving
Ingredients: 8 oz feta cheese; the zest of one white grapefruit; 4 Tbsp fresh squeezed white grapefruit juice; 1 tsp black peppercorns; several sprigs fresh rosemary; olive oil

User Reviews

3.3

18 reviews

Average

Cuisine
gluten-free

Marinated Feta with Grapefruit and Rosemary

Julie Valencia

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Crafted with ease and taste in mind, this recipe is a great choice.

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Ingredients

8 oz feta cheese in block form
the zest of one white grapefruit finely shredded (wash the grapefruit first)
4 Tbsp fresh squeezed white grapefruit juice about 1/2 a grapefruit
1 tsp black peppercorns
several sprigs fresh rosemary
olive oil

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Instructions

Carefully cut the block of feta cheese into 1/2 inch cubes. I didn't use the entire block of cheese because it did not fit in my jar.
Layer the cheese into one large or two smaller glass jars, adding the rosemary, peppercorns, and zest in between.
Pour the grapefruit juice in, and then fill the jar(s) with olive oil.
Cap tightly and store in the refrigerator.
I turned my jar upside down once or twice a day to distribute the grapefruit juice.
Give the cheese a few days to take on the flavors. The longer you leave it the stronger the flavor will be. Consume it within a month.

Notes

If you want to get more flavor and heat from the peppercorns, lightly crack them before adding them to the jar. The olive oil will solidify in the refrigerator, so take the cheese out and bring to room temperature before serving.