Herb Garlic Marinated Feta Recipes

GARLIC AND HERB MARINADE

Steps:

• In a medium bowl, combine the water, vinegar, oil, garlic, thyme, Italian-style seasoning, poultry seasoning, rosemary, salt and ground black pepper. Mix well and apply to your favorite meat.

LEMON-HERB MARINATED FETA

Steps:

• In pint-sized glass jar, arrange herbs, lemon, peppercorns and pepper flakes. Top with cheese. Pour olive oil over cheese mixture; cover and refrigerate 3 days. Serve with toasts. Any leftover cheese mixture can be covered and refrigerated up to 4 days longer.
• At least 1 1/2 hours before serving, make the toasts. Heat oven to 350°F. Spray 15x10x1-inch pan with cooking spray. Bake French bread 24 to 26 minutes or until browned. Cool completely, at least 30 minutes. Cut into 1/2-inch slices. Brush slices on both sides with melted butter. Return to pan; bake 10 to 15 minutes, turning once, until light golden brown.

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.

HERB-MARINATED FETA AND OLIVES

Steps:

• Combine cumin, coriander, and crushed red pepper in heavy small skillet over medium-high heat. Shake skillet gently until spices are fragrant, about 1 minute. Transfer to bowl. Add garlic, orange peel, and oil and stir to combine. Mix in olives, basil, and cilantro. Gently stir in feta. Cover and refrigerate at least 1 day. (Can be made 1 week ahead. Keep refrigerated.) Bring olive and cheese mixture to room temperature before serving.
• Transfer mixture to bowl and place on platter. Surround with baguette slices.

ALMOND "FETA" WITH HERB OIL

Steps:

• Rinse almonds in cold water. Place in a large bowl; add water to cover by 3 in. Cover and let stand overnight., Drain and rinse almonds, discarding liquid. Transfer to a food processor. Add 1/2 cup water, lemon juice, 3 tablespoons oil, garlic and salt; cover and process for 5-6 minutes or until pureed., Line a large strainer with 4 layers of cheesecloth and place over a large bowl. Pour almond mixture into prepared strainer; bring up corners of cloth and tie with string to form a bag. Refrigerate overnight., Squeeze out any liquid; remove cheesecloth and discard liquid from bowl. Transfer ball to a parchment-lined baking sheet; flatten slightly into a 6-in. circle., Bake at 200° for 35-40 minutes or until firm. Cool. Refrigerate until chilled., In a small skillet, heat the thyme, rosemary and remaining oil over medium heat for 2 minutes. Cool to room temperature. Drizzle over almond mixture. Serve with crackers.

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.