MARINATED FETA THREE WAYS
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
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 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.
MARINATED FETA
I'm well aware that everyone knows this marinated feta recipe or does it in their own way, but that's how I cook it - it's a quick appetizer for unexpected guests that just rang a doorbell to your house. Keeps well in the refrigerator.
Provided by sono1helen
Categories Appetizers and Snacks Antipasto Recipes
Time 15m
Yield 6
Number Of Ingredients 11
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.
Nutrition Facts : Calories 347.7 calories, Carbohydrate 5 g, Cholesterol 58.9 mg, Fat 32.6 g, Fiber 0.5 g, Protein 9.8 g, SaturatedFat 12.5 g, Sodium 867.3 mg, Sugar 3.3 g
MARINATED FETA SALAD
Veeeery tasty salad that I invented myself in one of my few cooking creative moments. We love it at home with homemade pita bread and I use to make it for our guests in the summer. They always get second servings. My suggestion: use a very small garlic clove :-)
Provided by teresaspindel
Categories Greek
Time 2h
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Cut the Feta cheese block in cubes, about 2x2 cmm (little bit less than 1x1 inch) and put it in a little bowl (something like a breakfast bowl).
- Press the garlic clove with a garlic press over the cheese (or cut in veeery small bits).
- Pour in the oregano, basil and pepper and mix well.
- The cheese should end up coated in herbs and garlic.
- pour 1 and 1/2 tablespoons of vinegar and all the olive oil over the cheese, and mix carefully to avoid the cheese to crumble.
- Let stand about 2 hours, mixing every 30 minutes for the olive oil to coat the cheese.
- Wash the tomatoes, the lettuce and the persil and cut the tomatoes in 8 bits and the lettuce leaves in stripes about 2 inches wide.
- In a salad bowl, mix tomatoes and lettuce with salt (not too much: the cheese is quite salty) and 1/2 tablespoon vinegar, and add black olives.
- Add the cheese mix, drained, and decorate with parsley leaves.
Nutrition Facts : Calories 331, Fat 25.4, SaturatedFat 9.5, Cholesterol 44.5, Sodium 732.1, Carbohydrate 18, Fiber 8.3, Sugar 8.8, Protein 12
MARINATED FETA CHEESE SALAD
Provided by Jamie Oliver
Number Of Ingredients 9
Steps:
- Remove the feta cheese from the pack and pat as dry as possible with kitchen towel. Press the flavors into it. Pack the cheese tightly into a jar and cover with olive oil. It will keep in the fridge for up to two months.
- Tips: Don't use bought dried herbs, instead make your own by drying leftover fresh herbs on a baking sheet. Leave them somewhere warm; e.g. on top of your boiler, washing machine, or oven and they will dry within a week. Or put them in the oven at 200 to 225 degrees for 1 hour.
- Uses: On a big plate, covered in fresh basil -- served with lots of other salads. As a cheese course, with crusty bread and fruit Don't throw away the oil -- use it in your dressing
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- MARINATED FETA: add the cubed feta, rosemary spring, thyme, oregano, and red pepper flakes to a glass storage container (one that has a tight-fitting lid) then pour the olive oil over the top. You might need additional olive oil to cover the feta completely, it just depends on the size of your container. Cover the container with the lid and allow the feta to sit in the refrigerator for 1-14 days. Be sure to allow the marinated feta to come to room temperature for 30 minutes - 2 hours so the oil liquifies before you remove the feta.
- VINAIGRETTE: Add the ingredients for the vinaigrette in a glass jar (one that had a lid.) Screw on the cap and give it a good shake. Taste and adjust with additional seasonings as desired.
- SALAD: When ready to serve, add all the ingredients for the salad, along with the drained marinated feta to a large bowl. Drizzle half the dressing and toss the salad. Taste and adjust with additional dressing as desired. Allow the salad to sit for 10 minutes before serving.
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