Marinated Feta with Grapefruit and Rosemary

Name: Marinated Feta with Grapefruit and Rosemary
Yield: 1 serving
Ingredients: 8 oz feta cheese; white grapefruit; 4 Tbsp white grapefruit juice; 1 tsp black peppercorns; rosemary; olive oil

User Reviews

3.3

12 reviews

Average

Cuisine
gluten-free

Marinated Feta with Grapefruit and Rosemary

Julie Valencia

Report

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

Share:

I Made This!

1 person made this

Print

83 people printed this

Save this

5 people saved this

Ingredients

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

Add Ingredients to Grocery List

Recommended Tools for this Recipe

Instructions

Keep Screen Awake

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.