Crostini and Herb Marinated Feta
Author: Susan Murray,
  • 8 oz feta
  • 1 tbsp finely chopped tarragon
  • Zest and juice of one small pink grapefruit
  • ¼ - ½ small pink grapefruit thinly sliced and quartered
  • 1 cup olive oil
  • 2 tsps juniper berries
  • Salt and pepper
  1. Cut the feta into small dice.
  2. Whisk together the grapefruit juice, zest, tarragon and olive oil. Taste and add salt and pepper if needed.
  3. In a glass jar with a lid layer the cheese, grapefruit slices and juniper berries.
  4. Pour oil mixture over the cheese to cover.
  5. Allow the mixture to sit at room temperature for four hours then refrigerate for a further 48 hours.
  6. Bring to room temperature before serving.
Recipe Notes

Note: Any combination of citrus fruit and herbs can be substituted for the grapefruit, tarragon and juniper berries.