Photo by 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 1/2 cup olive oil
8 ounces feta, sliced 1/2 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°F. 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 1/2 cup oil in a small dish; season with pepper. Cover; chill 12 hours.
Do Ahead
Step 3
Feta can be made 5 days ahead. Cover and chill.
Recipe notes
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