Peden + Munk
Try this with white beans on toast, in salads, or puréed and spread on pita.
Recipe information
Yield
Makes about 2 cups
Ingredients
1 lemon, sliced, seeds removed
2 tablespoons plus ½ cup olive oil
8 ounces feta, sliced ½ inch thick
2 dried chiles de árbol or other dried red chiles, lightly crushed
2 bay leaves
2 tablespoons fresh lemon juice
Freshly ground black pepper
Preparation
Step 1
Preheat oven to 400°. Toss lemon slices and 2 Tbsp. oil on a rimmed baking sheet; roast until caramelized and lightly charred in a few spots, 10–12 minutes; let cool.
Step 2
Combine lemon slices, feta, chiles, bay leaves, lemon juice, and remaining ½ cup oil in a small dish; season with pepper. Cover; chill 12 hours.
Step 3
Do Ahead: Feta can be made 5 days ahead. Cover and chill.
Nutrition Per Serving
Calories (kcal) 870 Fat (g) 86 Saturated Fat (g) 21 Cholesterol (mg) 40 Carbohydrates (g) 12 Dietary Fiber (g) 2 Total Sugars (g) 1 Protein (g) 21 Sodium (mg) 1400
