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Marinated Feta
Ingredients
- 2 tablespoons olive oil
- 2 tablespoons assorted snipped fresh herbs, such as dillweed, thyme, basil, oregano, and/or parsley
- 2 cloves garlic, minced
- 1 tablespoon lemon juice
- 1 teaspoon dried whole mixed peppercorns, cracked
- 1/2 teaspoon poppy seed
- 8 ounces feta cheese, cubed
Directions
1. In a small bowl combine the olive oil, herbs, garlic, lemon juice, cracked peppercorns, and poppy seed. Stir until well mixed. Add cheese cubes and toss very gently to coat. Divide the mixture between two clean half-pint jars with lids.
2. Cover and store in the refrigerator for 3 to 5 days. To use, let stand at room temperature for 30 minutes before serving. Serve feta cubes on an appetizer tray.
From the Test KitchenFeta Spread:
- Prepare as directed above, except to serve, mash the cubes with the marinade and use as a spread on bread and crackers.
- You will need a small glass bowl, terra-cotta flowerpot, silk leaves, hot-glue gun and hot-glue sticks, ribbon, and scissors. Make sure the bowl fits nicely inside the flowerpot. Arrange leaves on the outside of the flowerpot. Hot-glue in place. Let glue dry. Tie ribbon around the leaves. Trim the ribbon ends, if desired. Fill bowl with feta cheese cubes (or spread).
- Use small bunches of dried flowers to trim the flowerpot.
Nutrition Facts
(Marinated Feta)
- Servings Per Recipe 12,
- cal. (kcal) 71,
- Fat, total (g) 6,
- chol. (mg) 17,
- sat. fat (g) 3,
- carb. (g) 1,
- pro. (g) 3,
- vit. A (RE) 21,
- vit. C (mg) 1,
- sodium (mg) 209,
- calcium (mg) 101,
- iron (mg) 0,
- Percent Daily Values are based on a 2,000 calorie diet
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