Pickled feta cheese

Name: Pickled feta cheese
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 5 Stem(s) Thyme; 2 Branches of rosemary; 2 small chilies; 4 Garlic cloves; 400 g Feta cheese; 400 ml Olive oil; 400 g cherry tomatoes; 7-10 Tbsp Salt; 200 g Ciabatta bread; 100 g green and black olives with stone

AUTHOR
Andrew Gay

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

5 Stem(s) Thyme
2 Branches of rosemary
2 small chilies
4 Garlic cloves
400 g Feta cheese
400 ml Olive oil
400 g cherry tomatoes
7-10 Tbsp Salt
200 g Ciabatta bread
100 g green and black olives with stone

Directions

1
Wash the herbs and shake dry. Strip thyme leaves from the stems, cut rosemary twigs into short pieces. Wash the chillies and cut them in half lengthwise. Peel garlic and cut into slices. Dice cheese and fill into 2 preserving jars (250 ml each). Sprinkle with herbs and chillies. Fill up with oil. Close the jars tightly and chill for at least 1 day, maximum 1 week. Take out of the fridge approx. 30 minutes before consumption
2
To serve, wash and halve the tomatoes and season with salt. Remove cheese cubes from the oil and mix with tomatoes to make a salad. Cut bread into slices. Heat 2 tablespoons of oil (from the marinade) in a frying pan and fry bread in it for about 4 minutes while turning until crispy. Arrange bread, salad and olives on plates
3
waiting time approx. 24 hours