Lemon-Herb Marinated Feta

 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.



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

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 3 days. 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.


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