Feta Cheese Appetizer Recipes

Steps:

• For each of the above combinations, place all ingredients except for the feta in a small saucepan and gently heat over medium low just until tiny bubbles begin to form, 4 to 6 minutes. Remove from the heat and allow to cool completely, about 1 hour.
• Once the infused olive oil is cool, transfer half of the aromatics from the saucepan to a 16-ounce Mason jar followed by half of the feta. Repeat layering and then carefully pour the infused olive oil into the jar. Gently press the feta down if needed to ensure it is fully submerged and seal the jar with its lid (see Cook's Note). Place the jar in the refrigerator and allow the feta to marinate for at least 12 hours and up to 5 days.
• Remove the jar from refrigerator at least 30 minutes before serving to allow the solidified olive oil to liquify.

Steps:

• Cut the feta in 1/4-inch-thick slices, then cut each rectangular slice in half crosswise to form two squares. You should end up with about 16 squares. Transfer the squares to a paper towel on your cutting board and pat dry.
• In a large shallow bowl or rimmed plate, stir together the cornstarch and sesame seeds. Working with one at a time, gently coat the feta on both sides with the cornstarch mixture.
• In a large, nonstick skillet, melt the butter over medium heat. Add the feta in a single layer and cook until golden-brown, about 1 minute. Using a spatula, gently flip and cook until golden-brown on the other side. Transfer to a platter and sprinkle with flaky salt, black pepper and red-pepper flakes. Serve warm with crackers or toasted baguette slices, with lemon wedges alongside for squeezing on top.

Steps:

• Preheat broiler.
• In a medium skillet cook onion and garlic in olive oil and sesame oil over medium heat for 4 to 5 minutes or until onion is tender.
• Remove from heat.
• Add cream cheese and feta cheese; stir until mixture is nearly smooth.
• Stir in olives, sweet peppers, and dillweed. Set aside.
• Using a long serrated knife, split pita rounds in half horizontally to form two circles.
• Place, cut side up, on a large ungreased baking sheet.
• Broil 3 inches from heat for 1 minute or until pita rounds are lightly toasted.
• Spread each pita round with about 1/3 cup of the cheese mixture.
• Broil about 1 minute more or until hot.
• To serve, use a sharp knife or kitchen scissors to cut each round into 6 wedges.

Steps:

• Oil a 14 inch long piece of heavy duty aluminum foil.
• Place onion slices in center of French Bread slices on the foil.
• Slice Feta into 24 pieces, place on top of onions and sprinkle with garlic.
• Add bell peppers and sprinkle with oregano and black pepper.
• Fold up foil and seal edges.
• Grill covered 30 minutes turning once or bake at 350°F.

Steps:

• Preheat oven to 350°. In a small bowl, combine butter and oil; brush onto both sides of bread. Place on a baking sheet. Bake at 350° for 8-10 minutes or until lightly browned on top., Combine the feta cheese, garlic and basil; sprinkle over toast. Top with tomato. Bake 8-10 minutes longer or until heated through. Serve warm.