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0 from 18 votes

Feta Marinated with Herbs and Chilli

A cost effective starter that tastes as delightful as it looks and takes minutes to prepare. You could also make this just by serving a whole block of feta, but cutting it into cubes makes it easier to serve and also you get a better feta/olive oil/herb ratio with every bite!

Prep Time
5 mins
Total Time
5 mins
Servings: 4 - 6
Course: Appetizer

Ingredients

  • 8 oz / 250 g feta cheese , preferably Danish or another creamy type (see notes)
  • 1/2 cup extra virgin oil
  • 2 garlic cloves , peeled
  • 2 tbsp herbs , finely chopped. (I used parsley and thyme leaves)
  • 1 birds eye chilli , finely chopped (or any fresh red chilli of choice)
  • 1//4 tsp lemon rind , finely grated
  • black pepper

Instructions

    Cup of Yum
  1. Infuse olive oil with garlic (optional): use the side of your knife to smash the garlic cloves and combine with the olive oil. Cover, refrigerate and leave for as long as possible - a few hours or preferably overnight.
  2. If you do not have the time to do Step 1, just mince 1 garlic clove (small) and stir into the olive oil.
  3. Cut the feta into bite size cubes - about 1cm / 1/3 inch.
  4. Place feta into serving dish, scatter over herbs, chilli, lemon rind and a grind of black pepper.
  5. Pour over olive oil. Serve with crusty bread.

Notes

  • Danish feta is a creamy type of feta that is almost as creamy as cream cheese and is spreadable. This recipe is also suited to Greek feta (which is harder and more crumbly) but I prefer to use Danish feta so it can be spread on bread.
  • You can make this ahead by placing all the ingredients into an airtight container and storing it in the fridge for a week. While this infuses the feta with better flavour, I prefer to assemble it on the day as the herbs are fresher. Over time the herbs in the oil will lose their colour - even left overnight they are not quite as bright.