Herbed Feta Cheese

Herbed Feta Cheese

This recipe is only practical if you grow your own herbs, otherwise it gets to be pretty costly.  But maybe you have a friend who would be willing to have you raid his or her herb garden for, say, a lovely wedge of herbed feta cheese?

This recipe also makes a wonderful summertime appetizer.  Instead of making the Tomato and Kalamata Olive Salad, use whole Kalamata olives and tomato and lemon slices to decorate a platter.  If you’ve got extra herbs use them too.  It’s a beautiful presentation with all the different colors.

 Marinade:

1 pound piece (or several large chunks) good quality feta cheese
8-10 fresh sage leaves
1 small handful fresh dill sprigs
5 sprigs fresh thyme
1 small bunch Greek oregano
4 sprigs of Italian parsley
1 teaspoon whole black peppercorns
1/2 teaspoon crushed red pepper
1 lemon, thinly sliced
Extra-virgin olive oil as needed

To serve:
1 lemon, thinly sliced
Sprigs of herbs for garnish

Place the cheese, herbs, spices, and lemon slices in a Ziploc bag.  Add olive oil until the cheese is covered (you’ll use less oil if you squeeze out air as you add oil).  Seal the bag and refrigerate at least 6 hours (24 hours is even better).

To serve:

Remove the cheese from the bag, reserving the oil.  Cut the cheese into bite-size slices and arrange the slices on a platter with the sliced lemon.  Drizzle with the reserved oil and garnish with herbs.

Serve at room temperature with crackers or pita bread.

Serves 6-8

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2 Comments

  1. Carole
    Posted April 10, 2013 at 2:35 pm | Permalink | Reply

    I got reeled in by your bread recipe and technique and then oozed out and over to cheeses!

    Love the herbed Feta. I have difficulty finding really good feta ….. can you help?
    I love it so but am frequently disappointed by what I buy at Hanafords.

    Looking forward to summer, if Spring will just behave, that would be a start!

    Cheers Carole

    • Posted April 18, 2013 at 7:26 am | Permalink | Reply

      That’s so fun, Carole. Hope you enjoy meandering around!

      I usually get my feta in large batches from a wholesaler, but I’ve found a couple of good brands in the deli section of our local Hannafords. Also, Pineland Farms has a nice feta.

      Hope that helps!

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