Feta Marinated with Herbs and Chilli Recipe

Feta Marinated with Herbs and Chilli is a price efficient starter that tastes as pleasant and stylish because it appears to be like and takes minutes to arrange.

Once I entertain, I sometimes put out an antipasto or mezze unfold as a starter. I really like cheese, however after I’m internet hosting for 20 folks I can’t actually afford to offer a ramification of French bries and Buffalo Mozzarella. However I additionally really feel like I must do higher than slapping down a block of tasty cheese.

So I typically serve up this Feta Marinated with Herbs and Chilli which is de facto price efficient, appears to be like so recent and fairly and tastes incredible. In Australia, feta is nice worth and you may get it prepackaged or by weight at delicatessens. I exploit feta in lots in issues like salads, stuffings and omelettes however I don’t eat it plain or on crackers as a result of I discover it too sharp. Not less than, that is the case with bizarre cow’s milk feta. Deluxe feta, like Persian Feta, is creamier and fewer salty and scrumptious eaten as is.

In Australia there are two principal kinds of feta – Greek feta which is sort of agency and crumbly, and Danish feta which is a lot softer, virtually as creamy as cream cheese. Each are across the similar value. This recipe is appropriate to make use of with any sort of feta, however I wish to make it with Danish feta as a result of you’ll be able to unfold it on bread and crackers.

There are such a lot of methods you may make this Feta Marinated with Herbs and Chilli recipe and you should use no matter herbs you need – I used thyme, parsley, chilli and lemon. I infused the olive oil with garlic just by leaving a crushed garlic (crushed utilizing the facet of a knife, not minced) within the oil in a single day. Typically I marinate the feta in a single day, with the garlic and all of the herbs. However my choice is so as to add the herbs on the day of serving so the color and style is more energizing. You might additionally use a retailer purchased infused olive oil, although for price causes I don’t do this. I’ve supplied instructions within the recipe for a wide range of methods to make this, and I’m positive you’ll consider some methods your self!

You possibly can truly purchase marinated feta, however actually, when you may make it your self at residence for a fraction of the price, why would you? This can be a nice versatile appetiser concept so that you don’t break the financial institution to your subsequent ceremonial dinner!

Feta Marinated with Herbs and Chilli Recipe

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Serves: 4 Prep Time: 5 minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 3 voted )

Ingredients

• 8 oz / 250 g feta cheese , preferably Danish or another creamy type (see notes)
• 1/2 cup extra virgin oil
• 2 garlic cloves , peeled
• 2 tbsp herbs , finely chopped. (I used parsley and thyme leaves)
• 1 birds eye chilli , finely chopped (or any fresh red chilli of choice)
• 1//4 tsp lemon rind , finely grated
• Black pepper

Instructions

1. Infuse olive oil with garlic (optional): use the side of your knife to smash the garlic cloves and combine with the olive oil. Cover, refrigerate and leave for as long as possible - a few hours or preferably overnight.
2. If you do not have the time to do Step 1, just mince 1 garlic clove (small) and stir into the olive oil.
3. Cut the feta into bite size cubes - about 1cm / 1/3 inch.
4. Place feta into serving dish, scatter over herbs, chilli, lemon rind and a grind of black pepper.
5. Pour over olive oil. Serve with crusty bread.

Notes

1. Danish feta is a creamy type of feta that is almost as creamy as cream cheese and is spreadable. This recipe is also suited to Greek feta (which is harder and more crumbly) but I prefer to use Danish feta so it can be spread on bread.
2. You can make this ahead by placing all the ingredients into an airtight container and storing it in the fridge for a week. While this infuses the feta with better flavour, I prefer to assemble it on the day as the herbs are fresher. Over time the herbs in the oil will lose their colour - even left overnight they are not quite as bright.