This Herbed Feta has so many uses—you will want to have some in the refrigerator at all times.
An easy and elegant appetizer to have at your next get together or party.
8 oz Greek feta
1 clove garlic, crushed
½ teaspoon dried oregano
¼ teaspoon dried thyme
¼ teaspoon red pepper flakes (available at The Olive Scene)
2 bay leaves
1 tablespoon The Olive Scene Sicilian Lemon Balsamic Vinegar
½ teaspoon freshly grated black pepper
Cut the feta into 1 inch cubes.
Place the feta in a bowl with a lid, and gently toss with the herbs, garlic, pepper flakes and bay leaves.
Sprinkle the Lemon Balsamic Vinegar over the top.
Add the olive oil to cover the feta, and top with the black pepper.
Cover and place in the fridge for at least 1 day before serving.
The olive oil will solidify in the fridge. Leave the jar at room temperature for an 1 hour or two to allow the oil to come to room temperature before serving.
Serve as an appetizer with crostini or crackers, as a salad topper, alongside eggs, fish, roasted vegetables, tossed with chickpeas or beans, or right on pasta.
Store marinated feta in the fridge for up to 4 weeks, covered.
*Alternative: Slice the feta block into rectangular 1” slices and lay them in a container with a lid. Sprinkle both sides of the slices with the herbs etc. Proceed with step #3. Serve the slices on a plate, with a knife and crostini or crackers.
*Recipe adapted from NY Times