Marinated Feta Cheese Recipes

Steps:

• Place a layer of olives, sage, garlic, chile pepper, rosemary, bell pepper, sesame-ginger seasoning, pepperoncini pepper, and oregano into the bottom of a container. Add a layer of feta cheese. Repeat layering with remaining ingredients.
• Pour olive oil into the container to cover feta mixture completely. Cover and refrigerate until serving.

Steps:

• In medium bowl, mix cheese, tomatoes, oil, vinegar, capers and pepper flakes until blended. Divide mixture evenly among 4 (half-pint) jars with tight-fitting lids. Add 1 sprig thyme and 1 strip lemon peel to each jar.
• Cover; refrigerate at least 24 hours before serving. Serve at room temperature. Store in refrigerator.

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.

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.;

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.

Steps:

• Place feta cheese in a glass jar. Add chile pepper, herbes de Provence, and lemon zest. Fill jar with olive oil so feta is completely covered and seal.
• Marinate in a cool place, but not in the refrigerator, for 3 to 4 days. Remove chile pepper before serving.

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.