Herb Marinated Feta Cheese

Some evenings, especially on weekends, we often have light hors d’oeuvre for dinner, usually because we ate a large lunch and we’re all just a little “snack” hungry by evening.  Sometimes I set out a fruit and cheese plate with smoked salmon or fresh summer bruschetta with assorted toppings.  One of our family favorites is herb marinated feta cheese over crostini, fresh-baked bread or fresh greens with a balsamic vinaigrette.

This recipe is a great way to use up all those summer herbs growing by leaps and bounds in your garden.  Just let the herbs dry out on the counter top for a few days, then crumble them and put them in a jar or baggie.  When you’ve collected a good 1/2 cup of fresh dried herbs you’re ready to create your marinated feta cheese.

If you don’t have enough dried herbs and you just can’t wait to prepare this new creation, feel free to purchase assorted dried herbs in the bulk herb section of your local market, or local natural market. 

This is such a fun and delicious cheese to keep on hand in the frig.  I use it over pasta, warm bread or crostini, over grilled chicken, on salads and sometimes I eat a big spoonful right out of the jar!

Keep dinner simple… Enjoy the flavors of life.  Happy Cooking!

Marinated Feta

Ingredients

1 large mouthed glass jar, about 2-3 cups

2-3 blocks Feta cheese (whole not crumbled and enough to fit in your jar)

½ cup assorted dried herbs: basil, sage, parsley, rosemary, thyme, marjoram, oregano, chive,  sorrel, lavender, and fennel

Crushed red pepper flakes or crushed dried Chile?s for a little spice

Cracked black pepper

Kosher or sea salt

Olive Oil

Directions

Sprinkle the dried herbs all over a large baking sheet that?s been lined with foil or parchment.  Add some black pepper, red pepper flakes or dried crushed chilies and a sprinkling of salt.

Press your blocks of feta into the herbs to coat the feta cheese.  Place the herbed feta into your jar.  Continue this process until the jar is full of herbed cheese.  Cut or break your feta however necessary so it fits nicely in the jar.

Pour the extra virgin olive oil into the jar covering the feta completely.  Place the lid on the jar and refrigerate for at least one week before using.   This marinated feta will last up to three months in the frig. 

Just for fun:  Add a few fresh cloves of garlic, maybe some capers and a few dried tomatoes to your jar of feta cheese.  This makes a yummy and beautiful gift for a friend or neighbor.