This looks so delicious right now. I don’t usually buy feta in blocks, I usually buy it already crumbled. I just looked up how to store feta if you want to buy it in bulk, and they recommended storing it in olive oil (unrefridgerated) or in a brine (refridgerated). They said the feta in brine would stay good for a very long time. I’m going to see where I can get it in bulk here in Denver so that I can try this really soon! Great idea L+D!
Hi there. Yesterday I saw this blog over the shoulder of a classmate during a late afternoon lecture. Am now having severe problems concentrating on my education :p You are truly a great source of inspiration! And now for a request: Could you ad an RSS-feed to the blog, so I can rest assured I will not miss out on new recipes?
Cheers and thanks!
Oh my! I made this (minus the capers) last night along with several appetizers for a little pumpkin carving party we had, and it was such a hit! So easy to make, so delicious, and a little really goes a long way. Will definitely make again! Thanks Lottie+Doof!
TIP…. GREEK FETA is a harder cheese, look for FETA made from 100% sheeps milk, it is much more creamier….this is a wonderful addition to warm pasta as well..just crumble away..normally comes in blocks, stays for a long time in a brine in fridge. this is a staple in my home
I just made this for dinner with an creamy, aged, sheep and goat milk Feta. It couldn’t be simpler or more delicious. I can see all kinds of versions. Served it with and little mound of an all-herb confection from my herb garden. No lettuce, etc. All herbs chopped like confetti, with a vinagrette dribbled on it. Intense meal. Very delicious.
Saw this recipe In O. Made it tonight and served it with pita bread squares….and all I can say is wow…the variations are endless and I think this will fast become an appetizer go to in our house. Gracias from Austin, Texas.