Smoky marinated feta

Yotam admits to keeping a jar of this feta in his fridge lately, coming back to it for breakfast (on toast with sliced avocado), supper (over baked potato with an egg and chopped salad), or a sneaky pre-bed snack (with a glass of wine…or three). Can we blame him? Not really.

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Step 1

1. Place a small sauté pan on medium-high heat. Once very hot, add the garlic and cook for about 3–4 minutes, turning halfway through, until charred on the outside. Add the lemon strips and bay leaves and cook for 90 seconds more, then add the chipotle chile flakes and cook, stirring continuously, until well toasted and fragrant, about 20 seconds. Remove from the heat and add the paprika, oil, and salt, stirring to combine. Let cool completely.

Step 2

2. Stir in the feta, then transfer to a bowl or glass jar with a lid and let marinate for at least 30 minutes, at room temperature if eating in the next couple hours or refrigerated (covered) if having it later.

Step 3

3. If refrigerating, take the feta out of the fridge about 1 hour or so before you want to serve it, for the oil to come back up to room temperature. Add the lemon juice just before serving.

Step 4

Get ahead:

Step 5

– This will keep in the fridge for up to 1 week in a sealed container. Bring it back up to room temp before spooning it over your favorite things.

Step 6

Make it your own:

Step 7

– Add other spices or swap out the chipotle for other types of crushed dried chile.

Step 8

– Use the chile oil instead of cheese for sprinkling over beans, or to spoon over eggs and/or veggies.