Easy Marinated Feta

Easy Marinated Feta 150 Image by: Easy Marinated Feta 150 Author: Canadian Living

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.

  • Portion size 10 servings
  • Credits : Canadian Living Magazine: August 2007

Ingredients

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

Method

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.

Nutritional facts Per appetizer without oil : about

  • Sodium 447 mg
  • Protein 6 g
  • Calories 111.0
  • Total fat 9 g
  • Cholesterol 37 mg
  • Saturated fat 6 g
  • Total carbohydrate 2 g

%RDI

  • Iron 2.0
  • Fibre 0.0
  • Folate 6.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 18.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 5.0
  • Vitamin C 2.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Easy Marinated Feta

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