Friday, May 8, 2009

Marinated Feta

Just a little something different for your next wine and cheese gathering. It's easy and delicious! Once you've tried it, I'm sure you'll think of all sorts of possible variations (olives, rosemary, sun-dried tomatoes...)


8 oz block feta cheese
4 cloves garlic - roughly chopped
1/2 tsp dried Greek oregano
6 small dried red chiles
2 Tbsp black peppercorns
extra virgin olive oil

1. Rinse and drain the feta. If the block is more than about 1-1/2 inches thick, slice it in half to make two thinner pieces. Place the block(s) in a small shallow serving bowl.

2. Sprinkle garlic, oregano, whole chiles, and whole peppercorns over the feta. Then pour enough olive oil over the top to just about cover.

3. Cover the dish and refrigerate overnight or longer. Remove from the refrigerator and allow to return to room temperature before serving.

Serve with baguette slices or crackers.

Note: As the oil is absorbed by the cheese, pour a little more over the top.

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