Time: 10 minutes plus marinating time
Complexity: easily
Servings: 10 - 12

With a few spices and a little time, ordinary feta can be transformed into a delicious appetizer to serve with baguette toast or grilled vegetables and meats. This recipe features three versatile flavor combinations, all prepared using the same method: feta with garlic, lemon, and herbs, feta with smoked chipotle, and feta with sun-dried tomatoes and artichokes. Marinate the feta in trendy Mason jars for a visually appealing appetizer, or to share with friends. Leftover fragrant oil is perfect for salad dressing.

Ingredients:

Garlic, lemon and herbs

• 220g feta, drained and cut into 1cm pieces.
• 1 cup extra-virgin olive oil
• 3 cloves garlic, peeled and crushed
• 2 sprigs of fresh thyme
• 2 sprigs of fresh oregano
• 1 sprig of fresh rosemary
• 0.5 tsp crushed red pepper flakes
• 2 strips lemon zest (about 7 cm long; see Note)
• 1 bay leaf
• Special equipment: half-liter Mason jar

Smoked chipotle

• 220g feta, drained and cut into 1cm pieces.
• 1 cup extra-virgin olive oil
• 4 whole chipotle peppers in adobo sauce
• 3 cloves garlic, crushed
• 0.5 tsp smoked paprika

Sun-dried tomatoes and artichokes

• 220g feta, drained and cut into 1cm pieces.
• 1 cup extra-virgin olive oil
• 3 canned whole artichoke hearts, patted dry and halved
• 4 sun-dried tomatoes in olive oil, coarsely chopped
• 3 cloves garlic, crushed
• 0.5 tsp crushed red pepper flakes
• 3 strips lemon zest (about 7 cm long; see Note)

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

feta cheese, sun-dried tomatoes, chipotle peppers in adobo sauce, garlic, thyme, oregano, rosemary, red pepper flakes, lemon zest, bay leaf, paprika

We recommend

Preparation:

Step 1
• Prepare the butter.
  
  Place the listed ingredients, except the feta, in a small saucepan and gently heat over medium heat until tiny bubbles begin to form, 4-6 minutes. Remove from heat and let cool completely, about 1 hour.
Step 2
• Add cheese and spices.
  
  Choose any of the preserving options, transfer half of the aromatics from the saucepan to a 1/2-quart jar, then add half of the feta. Repeat the layering process, and then carefully pour the infused olive oil into the jar once the infused olive oil has cooled. If necessary, gently press the feta down to ensure it's completely submerged in the oil, and seal the jar with a lid (see Note). Refrigerate the jar and let the cheese marinate for at least 12 hours and up to 5 days.
  
  Note
  
  To cut wide, long strips of zest from lemons, use a vegetable peeler.
Step 3
• Remove the jar from the refrigerator at least 30 minutes before serving to allow the solidified butter to liquefy again.
  
  

  Recommendation for submission

  
  Don't throw away any excess infused oil (or any oil left over after eating the feta). You can drizzle it over chopped tomatoes and cucumbers, bread, add it to couscous or pasta, or use it as a salad dressing.

Votes: 3