One of the things I really enjoy snacking on or serving as hors d’oeurves is a baguette with some type of cheese. And, feta marinated with some herbs and lemon zest is one of my favorites. It is a great way to elevate an already tasty cheese to another level and make it incredibly sublime. Although marinated feta is very simple to make, guests always seemed to be impressed when I pull a jar out of the fridge and start cutting up a baguette.
There really is no need for a recipe (although I do have one below), just cube up some feta, grab some herbs, maybe add some chili peppers or red pepper flakes if you want, or some peppercorns, sliced olives if that’s your preference, and the list can go on and on. Just find your own favorite blend of spices to use. My favorite is thyme and rosemary, layered liberally between the chunks of feta cheese with some ancho chili and lemon zest strips added at the bottom and top. Keep it in the refrigerator and it will last
up to two weeks, not very long – it disappears too quick! It’s great on crackers or baguette, crumbled over salads or pastas, added in omelets, or even just by itself. The leftover olive oil also makes a great dressing on salads or drizzled on crackers or bread.
Marinated Feta Cheese with Rosemary & Thyme
Makes 0.5 liter canning jar
- 8 ounces feta cheese
- 2 rosemary sprigs
- 6-8 thyme sprigs
- 1 bay leaf
- 1/2 ancho chili, sliced into strips
- 10 whole peppercorns
- zest from 1/4 lemon, cut in 1/4″ strips
- 1/2 cup olive oil, or to cover
- Cut the feta cheese into 1/2″ x 2″ cubes. Place half the ancho chili, a sprig of rosemary, a couple of sprigs of thyme and a couple of strips of lemon zest in the bottom of a 0.5 liter canning jar, cover with some olive oil. Add a couple of cubes of feta, then some small sprigs of thyme, more feta and more thyme. Add the bay leaf, peppercorns and chili around the sides. Top with another sprig of rosemary, lemon zest and thyme. Add the rest of the olive oil until the cheese is fully covered.
- Store in the refrigerator and wait – if possible – at least 6 hours before enjoying. The longer the feta is marinated, the better the herbs and spices are infused into the cheese. After a week, the feta is simply sublime!