A friend just brought over five pounds of her feta cheese. Please tell me I can freeze it!

The texture will change, and if it is in a block, I'd crumble it and drain well

before freezing.

If is is packed in brine, it should last a couple of months in your fridge, assuming you have space for that much. smileys/smile.gif

 
I recall a fun rec on Gails where you wrap the feta in foil w/ some herbs and cook? Anyone remember?

I made it a few times, and honestly forgot about it until you mentioned the block of feta. It was really delish, if anyone has the search skills on Gails. (evelyn recipe?? not kpinky, it was heated up in the oven).

Enjoy the block of feta!!

 
Rec: Baked Feta from Evelyn, was it this one?

evelyn: Rec: Baked Feta>>>>
Posted: Oct 19, 2003 11:45 AM

I once, haphazardly, gave the barest of instructions (many moons ago) on how to make this wonderful appetizer. Here are better directions. BTW, I've missed you all! Ev's Baked Feta 8 sheets aluminum foil 8 slices thick feta (one per person, about 4" x 3" x 1/2" per slice, patted dry) 8 slices fully ripened tomatoes 8 cloves garlic, minced 8 tablespoons olive oil oregano (Mediterranean is best if you have it) red pepper flakes 1. Preheat oven to 380 degrees F. 2. Centre a slice of feta on each of the 8 sheets of foil. 3. Centre a slice of tomato over that; season VERY lightly with salt; sprinkle with garlic and oregano and a light sprinkling of red pepper flakes. 4. Drizzle 1 tblsp of olive oil over each feta parcel and seal foil. 5. Bake for 12-15 minutes. 6. Place one packet per plate (allowing guests to open their own packet and inhale lovely fragrance) and serve with crusty bread as an appetizer. 7. Greek Fondue!

http://boards.epicurious.com/thread.jspa?messageID=502076񺤼

 
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