Ramp Marinated Feta

PREP TIME

10 mins
COOK TIME

0 mins
TOTAL TIME

24 hrs 10 mins
SERVING

8 People
VIEWS

3

Elevate your culinary repertoire with this Ramp Marinated Feta—a tantalizing antipasto where creamy feta mingles with the piquant essence of ramps, creating a symphony of flavors that dance on your palate.

Ingridients

Adjust Servings

1 (8 ounce) package feta, cubed

2 tablespoons dried ramps, washed, dried, and finely chopped

0.25 teaspoon sea salt

Freshly ground black pepper to taste

1 pinch smoked chili powder

1 cup extra virgin olive oil, or as needed

Nutrition

Carbohydrate

1 g
Cholesterol

25 mg
Fiber

0 g
Protein

4 g
Saturated Fat

8 g
Sodium

391 mg
Sugar

1 g
Fat

33 g
Unsaturated Fat

0 g

Follow The Directions

01

Step

In a meticulously cleaned and dried large jar, gently combine the cubed feta, dried ramps, sea salt, freshly ground black pepper, and smoked chili powder. (5 minutes)

02

Step

Pour the extra virgin olive oil into the jar, ensuring the feta is completely submerged. This olive oil bath is crucial for the marination process. (2 minutes)

03

Step

Seal the jar tightly. Transfer the jar to a cool, dark space, such as a pantry or refrigerator. Allow the feta to marinate for a minimum of 24 hours, but ideally 48 hours, to allow the flavors to meld and deepen. (2 days)

04

Step

Once marinated, the Ramp Marinated Feta is best enjoyed within a few days. Serve as part of an antipasto platter, crumble over salads, or use as a flavorful topping for grilled bread or bruschetta.

For an intensified ramp flavor, consider using 1 to 2 tablespoons of ramp pesto in lieu of dried ramps. The pesto will impart a vibrant green hue and a concentrated ramp essence.
Experiment with different types of chili powder to tailor the heat level to your preference. Smoked paprika can also be used for a subtle smoky note.
The olive oil used for marinating will become infused with the flavors of the ramps and feta. Don't discard it! It can be used as a flavorful dressing for salads or as a dipping oil for bread.

Agustina Bashirian

Written by

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