MARINATED FETA CHEESE WITH CAPERS AND OLIVES
This a very tasty appetizer, served with toasted Italian bread and chopped tomatoes. I always have a jar of this in the refrigerator for when I have unexpected guests.
Provided by queenbeatrice
Categories European
Time 15m
Yield 1 Jar, 6 serving(s)
Number Of Ingredients 11
Steps:
- Cut feta cheese into cubes. Slice garlic. Place peppercorns and corriander seeds in a mortar and crush lightly with pestle.
- Pack the feta cubes into a large preserving jar with bay leaf, interspersing layers of cheese with garlic, crushed peppercorns and corriander, capers, olives and the fresh oregano sprigs.
- Pour enough olive oil in jar, to cover. Close tightly and leave to marinate for 2 weeks in the refrigerator.
- Lift out the feta cubes and serve on toasted bread with chopped tomatoes and a little of the flavored oil.
FETA (MARINATED)
A great marinated feta cheese cube(s) with all time wonderful coriander, peppercorns, capers, and bay leaves. Thyme also included on warm toasts. *Time* for cooking does not include marinate time.
Provided by Andi Longmeadow Farm
Categories Lunch/Snacks
Time 20m
Yield 6 serving(s)
Number Of Ingredients 10
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.
Nutrition Facts : Calories 168.9, Fat 13.3, SaturatedFat 9, Cholesterol 53.6, Sodium 758, Carbohydrate 4.4, Fiber 1.2, Sugar 2.5, Protein 9
FETA CHEESE AND MARINATED GREEK OLIVES
Provided by Food Network
Time 50m
Yield 6 appetizer servings
Number Of Ingredients 14
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 CHEESE WITH PEPPERS AND OLIVES
Cheddar cheese, red peppers and pitted ripe olives make a tasty, rustic appetizer when marinated overnight and served with decorative toothpicks. -Polly Brunning, Thaxton, Virginia
Provided by Taste of Home
Categories Appetizers
Time 10m
Yield 15 servings.
Number Of Ingredients 8
Steps:
- In a large bowl, combine all ingredients. Refrigerate, covered, at least 4 hours or overnight.
Nutrition Facts : Calories 155 calories, Fat 14g fat (5g saturated fat), Cholesterol 24mg cholesterol, Sodium 339mg sodium, Carbohydrate 3g carbohydrate (1g sugars, Fiber 1g fiber), Protein 6g protein.
STUFFED CHICKEN BREASTS WITH ARTICHOKE HEARTS, FETA CHEESE, CAPERS, AND BLACK OLIVES
My 8-year-old and I love to cook together; here is one of our family recipes. The recipe calls for the chicken to be marinated for a few days, but that is a viewers' choice.
Provided by JennCD
Categories World Cuisine Recipes European Italian
Time 9h
Yield 4
Number Of Ingredients 6
Steps:
- Place the chicken breast halves into a plastic zipper bag. Shake the bottle of Italian dressing and pour into the bag. Seal the bag and shake to thoroughly coat the chicken with the dressing; refrigerate at least 8 hours or overnight.
- Preheat oven to 350 degrees F (175 degrees C). Grease a baking dish with olive oil.
- Remove the chicken breast halves and shake off excess marinade. Discard the leftover marinade. Place the chicken between two sheets of heavy plastic (resealable freezer bags work well) on a solid, level surface. Firmly pound the chicken with the smooth side of a meat mallet to a thickness of 1/2 inch.
- Mix together the artichoke hearts, olives, capers, and feta cheese in a bowl; spoon about 2 tablespoons of the feta mixture into the middle of each flattened chicken breast. Roll each chicken breast around the filling and secure with toothpicks. Place the rolled chicken breasts into the prepared baking dish.
- Bake in the preheated oven until the chicken has browned and the juices run clear, about 30 minutes.
Nutrition Facts : Calories 403.1 calories, Carbohydrate 11.8 g, Cholesterol 89.7 mg, Fat 26.7 g, Fiber 2 g, Protein 29.2 g, SaturatedFat 7.8 g, Sodium 1864.4 mg, Sugar 5.8 g
MARINATED OLIVES AND FETA CHEESE
Categories Garlic Herb Olive Marinate No-Cook Cocktail Party Vegetarian Feta Lemon Winter Bon Appétit
Yield Serves 6
Number Of Ingredients 11
Steps:
- Mix all olives, 3/4 cup oil, 3 tablespoons lemon juice, garlic, parsley, lemon peel, 1/2 teaspoon oregano and red pepper in resealable plastic bag. Chill overnight. Place feta on platter. Drizzle with 1/4 cup oil and 3 tablespoons lemon juice. Sprinkle with 1/2 teaspoon oregano and black pepper. Chill at least 2 hours or overnight.
- Place olives and marinade in bowl. Serve olives and feta with pita bread.
MARINATED FETA WITH HERBS AND PEPPERCORNS
The best recipes often make a good ingredient great through minimal effort. For this easy appetizer, start with good-quality feta, preferably in brine, which is creamier than the squeaky supermarket varieties. Many commercial fetas use only cow's milk and can taste somewhat one-note, so look for one that contains both sheep's and goat's milk, which provide the cheese's signature tang. Dice the feta, toss it with preserved lemon, peppercorns and chile, and refrigerate overnight. Spoon it onto crostini, or serve it alongside eggs, fish, salad, grilled or roasted vegetables or atop a bowl of pasta.
Provided by Alexa Weibel
Categories dinner, easy, lunch, dips and spreads, finger foods, salads and dressings, appetizer, side dish
Time 10m
Yield About 2 1/2 cups
Number Of Ingredients 8
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.
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MARINATED FETA RECIPE | GIRL HEART FOOD®
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Ratings 8Estimated Reading Time 6 minsCategory AppetizerTotal Time 24 hrs 10 mins
- Place oil into a storage jar (big enough to hold everything) and add crushed red pepper flakes, chili peppers, black peppercorn, oregano, and thyme. Stir.
- Add feta cheese, ensuring it is completely submerged in the oil. Note: if you need to add a little more oil to submerge cheese, that's okay.
- To oil mixture, add remaining ingredients. Cover and gently shake a little. Refrigerate for 24 hours.
- Upon enjoying, remove from fridge for about 10 to 15 minutes. It will harden in the fridge, but will liquefy when removed. Enjoy the feta cheese and infused oil with bread or crackers, or use oil in a vinaigrette, over pizza and more. Note: If there are leftovers, keep stored in the fridge and enjoy within a few days.
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- Preheat oven to 400°. Drain 4 oz. olives and place on a cutting board. Lightly smash with the heel of your hand just to break apart skin and flatten slightly.
- Cook lemon peel, olives, garlic, ½ cup oil, and ½ tsp. red pepper in a small saucepan over medium-low heat, swirling occasionally, until garlic is sizzling and golden around the edges, 5–7 minutes.
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