Marinated Greek Feta Cheese Recipes

MARINATED FETA THREE WAYS

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.

MARINATED FETA

Steps:

• Mix all the ingredients for the marinade.
• Put cubed feta and marinade into a shallow plastic container with a tight fitting lid. Cover with the lid and marinate in the fridge for 24 hours or more. Turn the container lid-side down after a few hours to make sure the feta gets marinated evenly. You may want to turn your container a few times. (The olive oil may thicken in the fridge, but turn into liquid again at room temperature).
• SERVE:You may want to stick a toothpick into every feta cube or just serve it as it is. Serve with (toasted) slices of baguette.

MARINATED GREEK FETA CHEESE

Steps:

• Place feta cheese in a bowl.
• In a jar with a tight fitting lid, add all the other ingredients and cap jar.
• Shake until well blended.
• Pour over feta and stir gently as not to break up cubes.
• Divide mixture between 2 half pint jars with lids.
• Store in the fridge for up to a week.
• To serve, let cheese come to room temp for about 30 minutes.
• Serve with assorted crackers, chips or crisp breads.
• Makes 2 half pint jars.
• To serve as a spread, mash cheese with some of the marinade to desired thickness.

MARINATED GREEK FETA

Steps:

• Cut the feta cheese into 2cm cubes and place them in a shallow, ceramic dish. Combine the oil, pepper, oregano and bay leaf in a jug, pour this over the feta and cover and refrigerate overnight (or longer if time permits).
• Serve the feta on a mezze platter with olives, skordalia (recipe posted separately) and crusty bread.
• Note: Refrigeration makes oil "cloudy". If you remove the marinated feta from the refrigerator 1 hour before serving, the "cloudiness" will disperse, and the oil will be clear.

FETA CHEESE AND MARINATED GREEK OLIVES

Steps:

• Drizzle feta with olive oil and lemon juice. Sprinkle with oregano and pepper. Cover with plastic wrap and allow to stand at room temperature for 30 minutes, or marinate in the refrigerator overnight. Serve at room temperature.;
• Combine all ingredients in a heavy duty resealable bag (preferably freezer bag). Remove all air from bag prior to sealing. Refrigerate and let olives marinate overnight, turning once. Remove contents of bag to serving bowl.;

MARINATED FETA WITH HERBS AND PEPPERCORNS

Steps:

• In a medium bowl, stir together the olive oil, parsley, preserved lemon, chile, oregano and peppercorns.
• Cut the feta into 1/2-inch cubes and add them to the olive oil mixture. Gently fold together until feta is evenly coated. Transfer to a jar or lidded container and drizzle with more olive oil, if needed to immerse the feta. Refrigerate for at least 24 hours.
• Remove from refrigerator at least 30 minutes before serving to allow solidified olive oil to return to liquid form. Serve with crackers or crostini, or spoon on top of seared fish, grilled or roasted vegetables, pasta or salad.

FETA (MARINATED)

Steps:

• Carefully cut feta into cubes.
• Add garlic slices, peppercorns, coriander seeds, capers, bay leaf to your food processor and pulse. (Or use a mortar and pestle and crush).
• Put feta in a jar with a top, or use a bowl to add all ingredients together.
• Layer ingredients starting with feta, ingredients, topping with Thyme sprigs on top.
• Pour enough olive oil to cover cubes of cheese.
• Let marinate in refrigerator for 2 weeks for optimal taste, however; even overnight can be used with good results.
• At end of marinating time, just simply pick out the feta.
• Serve with fresh toast points and some chopped fresh tomatoes and it will be ummm -- ummm -- good.