Herb Garlic Marinated Feta Recipes

MARINATED FETA THREE WAYS

Marinated Feta Three Ways image

With just a few ingredients and some hands-off time, feta cheese can be transformed into a delicious appetizer to serve with crostini or as an accompaniment to grilled vegetables and meat. We came up with a trio of super versatile flavor combinations that are all made following the same method. By marinating the feta in glass jars, you'll be able to see the colors of the aromatics, for a beautiful and delicious gift too.

Provided by Food Network Kitchen

Categories appetizer

Time 13h

Yield 2 servings

Number Of Ingredients 21

Ingredients

1 cup good-quality extra-virgin olive oil
3 cloves garlic, peeled and smashed
2 sprigs fresh thyme
2 sprigs fresh oregano
1 sprig fresh rosemary
1/2 teaspoon crushed red pepper flakes
2 strips lemon zest (about 3 inches long; see Cook's Note)
1 bay leaf
8 ounces feta, drained well from brine and cut into 1/2-inch pieces
1 cup good-quality extra-virgin olive oil
4 whole chipotle chiles in adobo
3 cloves garlic, smashed
1/2 teaspoon smoked paprika
8 ounces feta, drained well from brine and cut into 1/2-inch pieces
1 cup good-quality extra-virgin olive oil
3 canned whole artichoke hearts, drained and halved
4 sun-dried tomatoes in olive oil, roughly chopped
3 cloves garlic, smashed
1/2 teaspoon crushed red pepper flakes
3 strips lemon zest (about 3 inches long; see Cook's Note)
8 ounces feta, drained well from brine and cut into 1/2-inch pieces

Steps:

For each of the above combinations, place all ingredients except for the feta in a small saucepan and gently heat over medium low just until tiny bubbles begin to form, 4 to 6 minutes. Remove from the heat and allow to cool completely, about 1 hour.
Once the infused olive oil is cool, transfer half of the aromatics from the saucepan to a 16-ounce Mason jar followed by half of the feta. Repeat layering and then carefully pour the infused olive oil into the jar. Gently press the feta down if needed to ensure it is fully submerged and seal the jar with its lid (see Cook's Note). Place the jar in the refrigerator and allow the feta to marinate for at least 12 hours and up to 5 days.
Remove the jar from refrigerator at least 30 minutes before serving to allow the solidified olive oil to liquify.

LEMON-HERB MARINATED FETA

Lemon-Herb Marinated Feta image

Briny feta, tart lemon, bright herbs and hot pepper come together in perfect harmony here. Spoon this appetizer onto a round of buttery, toasted French bread for a perfectly balanced bite that you'll want to keep eating all night. That's right, this easy and elegant recipe is perfect for a party. It's low-effort, tastes great and is sure to impress, despite the fact that its ingredient list is short and mostly utilizes bits and bobs of ingredients you might already have on hand. Feta might be the exception to that rule, but that's exactly what we were going for when we developed this recipe: a way to showcase the divine flavor of this special cheese. So mix this up in advance of your next party, and watch your guests go gaga over this marinated app-there's no need to reveal how easy it was to make.

Provided by By Betty Crocker Kitchens

Categories Appetizer

Yield 16

Number Of Ingredients 9

Ingredients

4 fresh thyme sprigs
2 fresh oregano sprigs
3 strips (3x1-inch each) lemon peel
1 teaspoon black peppercorns
1/2 teaspoon crushed red pepper flakes
8 oz feta cheese, cut in 1/2-inch cubes
1 cup extra-virgin olive oil
1 can (11 oz) refrigerated Pillsbury™ Original French Bread
2 tablespoons butter, melted

Steps:

In pint-sized glass jar, arrange herbs, lemon, peppercorns and pepper flakes. Top with cheese. Pour olive oil over cheese mixture; cover and refrigerate 3 days. Serve with toasts. Any leftover cheese mixture can be covered and refrigerated up to 4 days longer.
At least 1 1/2 hours before serving, make the toasts. Heat oven to 350°F. Spray 15x10x1-inch pan with cooking spray. Bake French bread 24 to 26 minutes or until browned. Cool completely, at least 30 minutes. Cut into 1/2-inch slices. Brush slices on both sides with melted butter. Return to pan; bake 10 to 15 minutes, turning once, until light golden brown.

Nutrition Facts : Calories 220, Carbohydrate 10 g, Cholesterol 15 mg, Fat 3, Fiber 0 g, Protein 3 g, SaturatedFat 5 g, ServingSize About 2 Tablespoons Cheese Mixture and 1 to 2 Toasts, Sodium 230 mg, Sugar 1 g, TransFat 0 g

HERB & GARLIC MARINATED FETA

Herb & Garlic Marinated Feta image

Really nice on crackers or spread on Bruschetta! Updated 27/09/2006: As pointed out by NeonPrincess, light/lite olive oil is better to use. This is what I normally use and failed to document it. Thanks!!! :-)

Provided by Delicious Bits

Categories Cheese

Time 15m

Yield 4 serving(s)

Number Of Ingredients 8

Ingredients

250 g danish feta cheese
1 teaspoon dried herbs (basil, oregano, parsley, thyme)
1 garlic clove, crushed
2 teaspoons lemon juice
1 teaspoon whole grain mustard
1 teaspoon basil pesto
cracked black pepper
light olive oil

Steps:

Mix into a jar with a good seal (eg. approx 200g glass coffee jar) 1/2 cup of oil and all other ingredients, except Feta Cheese.
Cut Feta into approximately 2cm cubes. Add cubes to jar, a few at a time and then swirl oil to coat cheese.
When as much cheese is in jar that will fit, cap jar and invert a few times to coat cheese thoroughly, then top up with more oil til all cheese is coated. Invert jar a few more times and refrigerate.
The Olive Oil will solidify when refrigerated. Use in salads or serve at room temperature with crusty bread. Reserve marinated oil to use in dressings.
Marinate for at least 24 hours, will keep in refrigerator for up to 2 months.

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