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Lemon-Herb Marinated Feta

lemon-herb marinated feta Appetizer
Lemon-Herb Marinated Feta
  • Prep 20 min
  • Total 72 hr 0 min
  • Servings 16

Briny feta, tart lemon, bright herbs and hot pepper come together in perfect harmony here. Spoon this appetizer onto a round of buttery, toasted French bread for a perfectly balanced bite that you’ll want to keep eating all night. That’s right, this easy and elegant recipe is perfect for a party. It’s low-effort, tastes great and is sure to impress, despite the fact that its ingredient list is short and mostly utilizes bits and bobs of ingredients you might already have on hand. Feta might be the exception to that rule, but that’s exactly what we were going for when we developed this recipe: a way to showcase the divine flavor of this special cheese. So mix this up in advance of your next party, and watch your guests go gaga over this marinated app—there’s no need to reveal how easy it was to make. MORE+ LESS-

Updated October 27, 2019

Ingredients

Marinated Feta

4
fresh thyme sprigs
2
fresh oregano sprigs
3
strips (3x1-inch each) lemon peel
1
teaspoon black peppercorns
1/2
teaspoon crushed red pepper flakes
8
oz feta cheese, cut in 1/2-inch cubes
1
cup extra-virgin olive oil

Toasts

1
can (11 oz) Pillsbury™ refrigerated French bread
2
tablespoons butter, melted

Steps

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  • 1
    In pint-sized glass jar, arrange herbs, lemon, peppercorns and pepper flakes. Top with cheese. Pour olive oil over cheese mixture; cover and refrigerate at least 3 days but no longer than 7. Serve with toasts. Any leftover cheese mixture can be covered and refrigerated up to 4 days longer.
  • 2
    At least 1 1/2 hours before serving, make the toasts. Heat oven to 350°F. Spray 15x10x1-inch pan with cooking spray. Bake French bread 24 to 26 minutes or until browned. Cool completely, at least 30 minutes. Cut into 1/2-inch slices. Brush slices on both sides with melted butter. Return to pan; bake 10 to 15 minutes, turning once, until light golden brown.

Expert Tips

  • 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.
  • If you like it hot and spicy, double the amount of red pepper flakes called for in this recipe.
  • 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.
  • 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!
  • 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.

Nutrition Information

Nutrition Facts

Serving Size: About 2 Tablespoons Cheese Mixture and 1 to 2 Toasts
Calories
220
Calories from Fat
170
% Daily Value
Total Fat
18g
28%
Saturated Fat
5g
24%
Trans Fat
0g
Cholesterol
15mg
5%
Sodium
230mg
10%
Potassium
15mg
0%
Total Carbohydrate
10g
3%
Dietary Fiber
0g
0%
Sugars
1g
Protein
3g
% Daily Value*:
Vitamin A
2%
2%
Vitamin C
0%
0%
Calcium
8%
8%
Iron
4%
4%
Exchanges:
0 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 3 Fat;
Carbohydrate Choice
1/2
*Percent Daily Values are based on a 2,000 calorie diet.

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