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Easy Marinated Feta

By The Canadian Living Test Ktichen

Tested till perfect

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Easy Marinated Feta

This recipe makes 10 servings

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Nutritional Info
Per appetizer without oil : about -
cal 111
pro 6 g
total fat 9 g
sat. fat 6 g
carb 2 g
fibre 0
chol 37 mg
sodium 447 mg
% RDI: -
calcium 18
iron 2
vit A 5
vit C 2
folate 6

This appetizer is a cinch to pull together and is best made a day or two ahead. Use a creamy sheep and/or goat's milk feta for best flavour and spreadability. Serve with pita wedges.

Ingredients

  • 1 tsp whole fennel seeds
  • 1 tsp coriander seeds
  • 1/3 cup extra-virgin olive oil
  • 1 tbsp chopped fresh rosemary, or thyme
  • 1 tsp grated lemon rind
  • 1 tbsp lemon juice
  • 1/2 tsp hot pepper flakes
  • 3 cups cubed (1/2 inch/1 cm) feta cheese

Preparation

In small dry skillet, toast fennel and coriander seeds over medium heat, swirling pan, until fragrant, about 3 minutes; transfer to large glass jar or bowl.

Add oil, rosemary, lemon rind, lemon juice and hot pepper flakes to seeds; seal and shake or stir to combine.

Add feta; seal or cover with plastic wrap. Gently turn jar over once or twice or stir to combine. Refrigerate for 12 hours, turning jar or stirring occasionally. (Make-ahead: Refrigerate for up to 5 days.)

Let come to room temperature to serve.

Additional information : Variation
Easy Marinated Feta and Olives: Replace half of the feta with Kalamata or other Greek black olives.

Source : Canadian Living Magazine: August 2007

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