The Crinella Family
Wine
Recipes
Winery
Announcements
Placements
Crinella Family Cookbook
Our Grandparents' Favorites
Anti Pasti
Soups
Salads
Pasta
Vegetables
Fish
Poultry
Meat
Wild Game
Sweets
Brunch or Luncheon Dishes
Odds & Ends
Sour Dough
Other Breads ETC
New
Italian Sauce Recipes
New
Lower Fat Recipes
Slow Cooker Recipes
Entertaining Ideas
Table of Contents
People
Family Photos
Anti Pasti
Zucchini Appetizer
Zucchini Rolls
Chicken Paté
Roasted Tomato Starter
Pop's Olives
Artichoke Pie
Zucchini Fritters
Grilled Romaine
Bread with Lemon
Baked Feta Cheese
Aunt Fanny's Crescent Rolls
Proscuitto and Figs
Sonoma Cured Salmon
Roasted Sweet Peppers
Grilled Marinated Vegetables
Broiled Stuffed Mushrooms
Artichokes with Shrimp Topping
Artichoke Fritatta
Deviled Crab
Celery Victor
Mozzarella and Tomatoes
Marinated Calamari
Veal Carpaccio
Crab with Orange
Caponatina a la Siciliana
Peperonata
Home Cured Proscuitto
Giardiniera
2005 Sauvignon Blanc
2005 Glissando
Baked Feta Cheese Recipe
1/2 pound Feta Cheese
1 clove garlic minced
1/8 teaspoon sea salt
ground pepper
1/3 cup olive oil
1/4 teaspoon red pepper flakes
1/4 teaspoon lemon zest
1/2 teaspoon lemon juice
Break up Feta cheese into a few chunks.
Put everything into a zip-lock plastic bag and marinate for several hours.
Heat oven to 375 degrees.
Put cheese into an ovenproof dish, and pour marinade on top.
Bake 10 to 15 minutes until browned.
Serve surrounded by crackers or bread slices.
Enjoy with our
2005 Sauvignon Blanc
.
Paesani di Crinella
Guest Book
Reviews
Business Information
Site Map
Home
Copyright 2008 Crinella Winery & Vineyards, All rights reserved.
Hosting by
Webicommerce