Lemon-Herb Marinated Feta

 


Ingredients

Marinated Feta

  • 4
    fresh thyme sprigs
  • 2
    fresh oregano sprigs
  • 3
    strips (3x1-inch each) lemon peel
  • 1
    teaspoon black peppercorns
  • 1/2
    teaspoon crushed red pepper flakes
  • 8
    oz feta cheese, cut in 1/2-inch cubes
  • 1
    cup extra-virgin olive oil

Toasts

  • 1
    can (11 oz) Pillsbury™ refrigerated French bread
  • 2
    tablespoons butter, melted

Steps

1 In pint-sized glass jar, arrange herbs, lemon, peppercorns and pepper flakes. Top with cheese. Pour olive oil over cheese mixture; cover and refrigerate 3 days. Serve with toasts. Any leftover cheese mixture can be covered and refrigerated up to 4 days longer.


2 At least 1 1/2 hours before serving, make the toasts. Heat oven to 350°F. Spray 15x10x1-inch pan with cooking spray. Bake French bread 24 to 26 minutes or until browned. Cool completely, at least 30 minutes. Cut into 1/2-inch slices. Brush slices on both sides with melted butter. Return to pan; bake 10 to 15 minutes, turning once, until light golden brown.



Comments

Post a Comment

Popular posts from this blog

Olive-Cheese Balls

Image
  Ingredients 2 cups shredded sharp natural Cheddar cheese (8 ounces) 1 1/4 cups Gold Medal™ all-purpose flour 1/2 cup butter or margarine, melted 48 small pimiento-stuffed olives, drained and patted dry Steps 1  Stir together cheese and flour in large bowl. Stir in butter thoroughly. (If dough seems dry, work with hands.) 2  Mold 1 teaspoon dough around each olive; shape into ball. Place 2 inches apart on ungreased cookie sheet. Cover and refrigerate at least 1 hour but no longer than 24 hours. 3  Heat oven to 400°F. Bake 15 to 20 minutes or until light brown.
Read more

Easy Beef Nachos

Image
  Ingredients 5 cups tortilla chips 1 lb extra lean ground beef (at least 93%) 1 package (1 ounce) Old El Paso™ taco seasoning mix 1 can (4.5 ounces) Old El Paso™ chopped green chiles, drained 2 roma (plum) tomatoes, chopped (2/3 cups) 2 medium green onions, sliced (1/4 cup) 2 cups finely shredded Colby-Monterey Jack cheese (8 ounces) Steps 1. Heat oven to 400°F. Line 12-inch pizza pan or 15x10x1-inch pan with foil; spray with cooking spray. Spread half of chips evenly on pan. Set aside. 2  In 8-inch nonstick skillet, cook beef over medium heat, stirring occasionally, until beef is brown; drain. Stir in taco seasoning mix and green chiles. Cook 2 to 3 minutes longer or until beef is thoroughly cooked and seasoning is well combined. 3  Arrange half of beef mixture on chips. Top with half of other toppings. Repeat layers ending with cheese. Bake 10 to 12 minutes or until cheese is melted.
Read more

Layered Pizza Dip

Image
  Ingredients 1 (8-oz.) container soft cream cheese with chives and onions 1/2 cup pizza sauce 1/2 cup chopped green bell pepper 1/3 cup finely chopped pepperoni 2 oz. (1/2 cup) shredded mozzarella cheese 2 oz. (1/2 cup) shredded Cheddar cheese Steps 1  Heat oven to 350°F. In ungreased 9-inch pie pan or 1 to 1 1/2-quart baking dish, layer all ingredients in order listed. 2  Bake at 350°F. for 10 to 15 minutes or until dip is hot and cheese is melted. 3  Serve warm with bagel crisps, bagel chips or crackers.
Read more