It doesn’t get much easier than this: marinated feta. I first saw marinated feta on my friend Kristen’s blog Passion 4 Eating back in January, and now I am hooked. I eat it in sandwiches, crumbled onto pasta, atop burgers, with hunks of baguette, and sometimes just straight from the jar.
To make marinated feta:
- Cut a block of feta into good-sized chunks (you want chunks not crumbles) and put the chunks into a jar.
- Add your favorite hearty herbs (I used rosemary and sweet marjoram) and some spices (I used star anise, black pepper (ground or whole peppercorns), herbs de Provence, etc…)
- Cover the feta and herbs with olive oil and put the lid on the jar. Let it sit for a couple of hours or a few days if you can wait that long — it gets better with age. (Also, don’t worry about a fancy expensive olive oil for this, I went for the big bargain bottle at Trader Joe’s. The herbs and spices will fancy up a cheap olive oil anyway so save the good stuff for a special occasion)
If you plan on eating it within 24 hours, you can leave it out, otherwise stick it in the fridge where it will keep for a few weeks. Marinated feta is a great addition to a nosh-station at a cocktail party, but you certainly don’t need to wait for a party… try it tonight. Seriously.
- I’ve found that, in the fridge, the olive oil will sometimes gel up or solidify (which frankly looks weird), but if you set it out on the counter about an hour before you want to eat it everything will be just fine. Or you could just fish a cube or two out still covered in the somewhat congealed olive oil and put it on a panini.
- Use a good feta that you like the flavor of. I used Kristen’s recommendation which is Pastures of Eden brand and I love it, but try it with whatever you like.
- Bonus: the olive oil is delicious too so it’s not like you’re going to waste it. I like to dip bread in it and eat it as is, but try using it wherever you want a little extra oomph.