Lemon-Herb Marinated Feta

Tips from the Betty Crocker Kitchens

• tip 1
  It’s important to cut feta into small cubes. This will allow it to better absorb the marinade, and it will be easier to spoon onto toasts.
• tip 2
  If you like it hot and spicy, double the amount of red pepper flakes called for in this recipe.
• tip 3
  One thing we love about this recipe is that it gets big flavor from little bits of ingredients that you might need to use up anyway. Since this recipe only calls for a few sprigs of herbs, it’s a great way to make sure the end of your bunch of thyme and oregano doesn’t go to waste—even better if you’ve got these herbs growing in your garden. The lemon called for is just the peel, so you can save the juice for another use. Crack open your pepper grinder to get the whole peppercorns, and raid the spice drawer for hot pepper flakes. With these ingredients on hand, you’re most of the way there.
• tip 4
  If you’re able to splurge on one ingredient, make it a high-quality bottle of extra-virgin olive oil; the flavor will really make a difference in this recipe. Any leftover oil will make wonderful salad dressings!
• tip 5
  This appetizer also makes a wonderful gift to your host. Assemble it in a canning jar, and tie it with a pretty ribbon. When you present it, be sure to let them know to store it in the refrigerator and enjoy the next day, so they don’t feel obligated to serve it right away.