Marinated Feta

I marinate my feta because it is such a treat to have on hand for a quick appetizer on crostini. Serve it alongside eggs, salad, fish or even on top of a bowl of pasta or zucchini noodles.

The marinated feta can be stored in the refrigerator for up to two or three weeks. I like to take it on my boat because it will not spoil…although it generally does not last the two weeks!

Ingredients

• 10 ounces Greek-style feta, cubed
• 1 teaspoon capers
• 1 teaspoon oregano
• 1 teaspoon chili flakes (optional)
• 2 teaspoons cracked black pepper
• 2 cloves of garlic, sliced
• 3 pepperoncini
• 2 teaspoons lemon zest
• 1 cup extra virgin olive oil, approximately

I usually use greek sheep’s milk feta. A lovely feta from France you could try, if you haven’t already, is Valbresco – sheep’s milk feta.

Instructions

1. Cut the feta in cubes and place in a jar with all the spices.
2. Pour in the olive oil, making sure it covers all ingredients.
3. Seal jar and allow the feta to marinate overnight before using.
4. You can keep the marinated cheese for up to 2 or 3 weeks in the refrigerator.

Nice Idea: I often put this cheese in decorative jars with a pretty ribbon around the top and take a jar as a hostess gift with a bottle of wine and crisps.

Feta Cheese Note: Feta is a nutrient-rich cheese and is the healthiest cheese made from sheep or goat milk. Feta is easier to digest and much less allergenic and inflammatory than cheeses made from cow’s milk, which makes it a better option for those who may be sensitive to dairy products.