Homemade antipasto gives barbecues, dinner parties, picnics, and even sandwiches that special touch. You can enjoy this Mediterranean classic in so many ways!
- Wash a 2 cup-capacity jar and lid in hot soapy water. Rinse in hot water. Drain upside-down until completely dry.
- Place peppercorns, dried herbs, rosemary and feta in a bowl. Stir gently to combine. Add bay leaves. Spoon mixture into prepared jar. Add oil to cover feta. Seal jar. Refrigerate for at least 2 days for flavours to develop.
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