Years ago, I picked up a Masterclass subscription through SoundCloud, and this recipe quickly became one I kept coming back to.
It is one of those rare finds that works in almost any setting, perfect as a quick snack at home, great as tapas, just as good on its own, or tucked into a sandwich.
Simple, reliable, and always a crowd pleaser.
Ingredients
┃ yield — 1
- 5 garlic cloves
- 1 lemon skin peeled into 3 strips
- 2 bay leaves
- 1 ½ tsp chipotle chili flakes
- 125 mil extra virgin olive oil
- ½ tsp flaky sea salt
- ½ tsp paprika
- 1 block feta cheese cut into cubes
Directions
┃ ◕ — 30 mins
- Place a small sauté pan over medium-high heat. Once the pan is very hot, add the garlic and cook for 3–4 minutes, turning halfway, until cloves are charred.
- Add the lemon strips and bay leaves, and cook for about 90 seconds until lightly charred.
- Add the chipotle chili flakes and cook, stirring continuously, until well-toasted and fragrant, about 30 seconds. Remove the pan from the heat, then add the oil, salt, and paprika. Stir for about 30 seconds to combine.
- Add the feta to the oil and stir gently so that each piece of cheese is coated in oil, then transfer the cheese and liquid to a shallow container. Allow the feta to marinate at room temperature if you’ll be eating it within a few hours. Otherwise, refrigerate it in an airtight container. (If using later, take the feta out of the refrigerator about an hour or so before you want to serve it to allow the oil to come back up to room temperature and soften.)
