Ingredients
- 1 block feta, cut into ½” cubes
- 5 garlic cloves, smashed
- 1 lemon skin, sliced into 1” strips
- 1 tsp pink peppercorns (red pepper flakes or Aleppo pepper)
- ½ c fresh parsley, lightly packed
- 1 c La Tourangelle Avocado Oil
Directions
In a dry pan on medium high heat, toast the smashed garlic cloves until a slight blond color is visible, 3-4 minutes. Add lemon skin and peppercorns, toast an additional 2 minutes, tossing ingredients gently to toast all sides.
Reduce the heat to low and add la Tourangelle avocado oil. Turn the heat off and let the ingredients infuse, cooling to room temperature.
Place the cubed feta in a medium bowl or large jar.
Top with infused oil, garlic, lemon, and peppercorns. Add fresh parsley.
Ready to serve or store in the fridge for 24 hours, bringing to room temperature 30 minutes before serving.
Serve as a center piece on a cheese board with crackers or baguette, sliced dates or crumbled over vegetables or meat.
Recipe developed by Chef Anna Rossi @annarossiofficial
Shop Recipe Ingredients
Tell Us What You Think
Rate this recipe to get started.
Need Help? We Can Help
Do you need to address any issues or concerns? Store, company and merchant inquiries can be addressed by filling out our Guest Care Form