MARINATED FETA THREE WAYS
With just a few ingredients and some hands-off time, feta cheese can be transformed into a delicious appetizer to serve with crostini or as an accompaniment to grilled vegetables and meat. We came up with a trio of super versatile flavor combinations that are all made following the same method. By marinating the feta in glass jars, you'll be able to see the colors of the aromatics, for a beautiful and delicious gift too.
Provided by Food Network Kitchen
Categories appetizer
Time 13h
Yield 2 servings
Number Of Ingredients 21
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.
MARINATED FETA
I'm well aware that everyone knows this marinated feta recipe or does it in their own way, but that's how I cook it - it's a quick appetizer for unexpected guests that just rang a doorbell to your house. Keeps well in the refrigerator.
Provided by sono1helen
Categories Appetizers and Snacks Antipasto Recipes
Time 15m
Yield 6
Number Of Ingredients 11
Steps:
- Place a layer of olives, sage, garlic, chile pepper, rosemary, bell pepper, sesame-ginger seasoning, pepperoncini pepper, and oregano into the bottom of a container. Add a layer of feta cheese. Repeat layering with remaining ingredients.
- Pour olive oil into the container to cover feta mixture completely. Cover and refrigerate until serving.
Nutrition Facts : Calories 347.7 calories, Carbohydrate 5 g, Cholesterol 58.9 mg, Fat 32.6 g, Fiber 0.5 g, Protein 9.8 g, SaturatedFat 12.5 g, Sodium 867.3 mg, Sugar 3.3 g
MARINATED FETA CHEESE
This marinated cheese made using tomatoes is a flavorful Mediterranean condiment. Relish it with appetizers or at dinner.
Provided by Betty Crocker Kitchens
Categories Condiment
Time 20m
Yield 16
Number Of Ingredients 8
Steps:
- In medium bowl, mix cheese, tomatoes, oil, vinegar, capers and pepper flakes until blended. Divide mixture evenly among 4 (half-pint) jars with tight-fitting lids. Add 1 sprig thyme and 1 strip lemon peel to each jar.
- Cover; refrigerate at least 24 hours before serving. Serve at room temperature. Store in refrigerator.
Nutrition Facts : Calories 232, Carbohydrate 3 g, Fat 3 1/2, Fiber 0 g, Protein 6 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 450 mg
FETA (MARINATED)
A great marinated feta cheese cube(s) with all time wonderful coriander, peppercorns, capers, and bay leaves. Thyme also included on warm toasts. *Time* for cooking does not include marinate time.
Provided by Andi Longmeadow Farm
Categories Lunch/Snacks
Time 20m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Carefully cut feta into cubes.
- Add garlic slices, peppercorns, coriander seeds, capers, bay leaf to your food processor and pulse. (Or use a mortar and pestle and crush).
- Put feta in a jar with a top, or use a bowl to add all ingredients together.
- Layer ingredients starting with feta, ingredients, topping with Thyme sprigs on top.
- Pour enough olive oil to cover cubes of cheese.
- Let marinate in refrigerator for 2 weeks for optimal taste, however; even overnight can be used with good results.
- At end of marinating time, just simply pick out the feta.
- Serve with fresh toast points and some chopped fresh tomatoes and it will be ummm -- ummm -- good.
Nutrition Facts : Calories 168.9, Fat 13.3, SaturatedFat 9, Cholesterol 53.6, Sodium 758, Carbohydrate 4.4, Fiber 1.2, Sugar 2.5, Protein 9
MARINATED FETA
This is a great recipe for marinated feta. Try to chop the red bell pepper and the olives as small as possible. Together with the green herbs the feta looks really colourful and tastes delicious. The recipe is adapted from a Swiss cooking magazine called 'Le Menu' (September 05). I changed the oil as I prefer olive oil to rapeseed oil. But feel free to use rapeseed oil if desired. The stated amount serves six as an appetizer. Marinating time of 24 hours is included in the cooking time.
Provided by tigerduck
Categories Cheese
Time P1DT10m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Mix all the ingredients for the marinade.
- Put cubed feta and marinade into a shallow plastic container with a tight fitting lid. Cover with the lid and marinate in the fridge for 24 hours or more. Turn the container lid-side down after a few hours to make sure the feta gets marinated evenly. You may want to turn your container a few times. (The olive oil may thicken in the fridge, but turn into liquid again at room temperature).
- SERVE:You may want to stick a toothpick into every feta cube or just serve it as it is. Serve with (toasted) slices of baguette.
FETA CHEESE AND MARINATED GREEK OLIVES
Provided by Food Network
Time 50m
Yield 6 appetizer servings
Number Of Ingredients 14
Steps:
- Drizzle feta with olive oil and lemon juice. Sprinkle with oregano and pepper. Cover with plastic wrap and allow to stand at room temperature for 30 minutes, or marinate in the refrigerator overnight. Serve at room temperature.;
- Combine all ingredients in a heavy duty resealable bag (preferably freezer bag). Remove all air from bag prior to sealing. Refrigerate and let olives marinate overnight, turning once. Remove contents of bag to serving bowl.;
GRILLED EGGPLANT WITH MARINATED FETA
Provided by Food Network Kitchen
Categories side-dish
Time 30m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Slice 2 eggplants 1/2 inch thick; lay on paper towels, sprinkle with salt and let sit 10 minutes, then pat dry. Heat 1/4 cup olive oil with 1 grated garlic clove in a saucepan, 1 minute. Stir in 1 tablespoon each chopped oregano and parsley, 1 teaspoon chopped rosemary and 1/4 teaspoon red pepper flakes. Let cool; pour over 4 ounces crumbled feta. Brush the eggplant with olive oil; grill over medium-high heat, 5 minutes per side. Top with the feta.
MARINATED FETA CHEESE SALAD
Provided by Jamie Oliver
Number Of Ingredients 9
Steps:
- Remove the feta cheese from the pack and pat as dry as possible with kitchen towel. Press the flavors into it. Pack the cheese tightly into a jar and cover with olive oil. It will keep in the fridge for up to two months.
- Tips: Don't use bought dried herbs, instead make your own by drying leftover fresh herbs on a baking sheet. Leave them somewhere warm; e.g. on top of your boiler, washing machine, or oven and they will dry within a week. Or put them in the oven at 200 to 225 degrees for 1 hour.
- Uses: On a big plate, covered in fresh basil -- served with lots of other salads. As a cheese course, with crusty bread and fruit Don't throw away the oil -- use it in your dressing
MARINATED GREEK FETA CHEESE
This is a easy recipe and it makes a great gift. Feta cheese is marinated in olive oil with several herbs (I use fresh out of my herb garden when I can). You can keep it in chunks or drain it and mash to serve as a spread. Put in a decorative jar or covered bowl and give with crisp pita chips for a delicious gift!
Provided by nannie jo
Categories Spreads
Time 25m
Yield 2 half pints
Number Of Ingredients 7
Steps:
- Place feta cheese in a bowl.
- In a jar with a tight fitting lid, add all the other ingredients and cap jar.
- Shake until well blended.
- Pour over feta and stir gently as not to break up cubes.
- Divide mixture between 2 half pint jars with lids.
- Store in the fridge for up to a week.
- To serve, let cheese come to room temp for about 30 minutes.
- Serve with assorted crackers, chips or crisp breads.
- Makes 2 half pint jars.
- To serve as a spread, mash cheese with some of the marinade to desired thickness.
Nutrition Facts : Calories 578, Fat 41.4, SaturatedFat 20.4, Cholesterol 107, Sodium 1364.6, Carbohydrate 39.3, Fiber 13.5, Sugar 5.6, Protein 23
MARINATED FETA IN THYME & CHILLI OIL
Pack salty Greek cheese into jars with olive oil, thyme, tomatoes, artichokes and olives - mop up the goodness with bread
Provided by Sara Buenfeld
Categories Starter
Time 10m
Number Of Ingredients 8
Steps:
- Tip the olive oil and thyme into a bowl and blitz with a hand blender. Stir in the garlic, chilli and lots of black pepper (but no salt). You could add some of the oil from the tomatoes and artichokes, too.
- Cut each block of feta into 4 (or 6) and arrange in a dish or a food container with the tomatoes, artichokes and olives. Spoon over the herby oil, scatter with extra thyme and leave to marinate in the fridge overnight.
Nutrition Facts : Calories 366 calories, Fat 35 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 3 grams carbohydrates, Sugar 1 grams sugar, Fiber 2 grams fiber, Protein 9 grams protein, Sodium 3.2 milligram of sodium
EASY MARINATED FETA
I always make my own marinated feta. If you like, you can also add garlic, but my family doesn't like garlic so we prefer this simple variation.
Provided by mannkochtgut
Categories Appetizers and Snacks Antipasto Recipes
Time P3DT10m
Yield 6
Number Of Ingredients 5
Steps:
- Place feta cheese in a glass jar. Add chile pepper, herbes de Provence, and lemon zest. Fill jar with olive oil so feta is completely covered and seal.
- Marinate in a cool place, but not in the refrigerator, for 3 to 4 days. Remove chile pepper before serving.
Nutrition Facts : Calories 519.2 calories, Carbohydrate 3.8 g, Cholesterol 66.8 mg, Fat 52 g, Fiber 0.1 g, Protein 10.8 g, SaturatedFat 16.2 g, Sodium 838.2 mg, Sugar 3.5 g
MARINATED FETA RECIPE
Mix up your appetizer menu with our Marinated Feta Recipe! Tasty add-ins make classic feta cheese on crackers even better with this Marinated Feta Recipe.
Provided by My Food and Family
Categories Recipes
Time 1h15m
Yield Makes 12 servings, two topped crackers each.
Number Of Ingredients 9
Steps:
- Mix cheese, dressing, fennel, rosemary, pepper and lemon peel; cover.
- Refrigerate at least 1 hour.
- Spoon cheese mixture evenly onto crackers just before serving; top with the olives and tomatoes.
Nutrition Facts : Calories 90, Fat 4 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 5 mg, Sodium 300 mg, Carbohydrate 0 g, Fiber 0.7665 g, Sugar 0 g, Protein 3 g
MARINATED GREEK FETA
I found this simple, super-quick-to-make recipe for Marinated Greek Feta in the November 2005 issue of the Australian magazine 'Super Food Ideas'. It was one of several recipes for entertaining guests with a Greek banquet. I have posted it for the 2005 Zaar World Tour. The preparation time does not include the overnight chilling time.
Provided by bluemoon downunder
Categories Lunch/Snacks
Time 5m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Cut the feta cheese into 2cm cubes and place them in a shallow, ceramic dish. Combine the oil, pepper, oregano and bay leaf in a jug, pour this over the feta and cover and refrigerate overnight (or longer if time permits).
- Serve the feta on a mezze platter with olives, skordalia (recipe posted separately) and crusty bread.
- Note: Refrigeration makes oil "cloudy". If you remove the marinated feta from the refrigerator 1 hour before serving, the "cloudiness" will disperse, and the oil will be clear.
MARINATED FETA WITH HERBS AND PEPPERCORNS
The best recipes often make a good ingredient great through minimal effort. For this easy appetizer, start with good-quality feta, preferably in brine, which is creamier than the squeaky supermarket varieties. Many commercial fetas use only cow's milk and can taste somewhat one-note, so look for one that contains both sheep's and goat's milk, which provide the cheese's signature tang. Dice the feta, toss it with preserved lemon, peppercorns and chile, and refrigerate overnight. Spoon it onto crostini, or serve it alongside eggs, fish, salad, grilled or roasted vegetables or atop a bowl of pasta.
Provided by Alexa Weibel
Categories dinner, easy, lunch, dips and spreads, finger foods, salads and dressings, appetizer, side dish
Time 10m
Yield About 2 1/2 cups
Number Of Ingredients 8
Steps:
- In a medium bowl, stir together the olive oil, parsley, preserved lemon, chile, oregano and peppercorns.
- Cut the feta into 1/2-inch cubes and add them to the olive oil mixture. Gently fold together until feta is evenly coated. Transfer to a jar or lidded container and drizzle with more olive oil, if needed to immerse the feta. Refrigerate for at least 24 hours.
- Remove from refrigerator at least 30 minutes before serving to allow solidified olive oil to return to liquid form. Serve with crackers or crostini, or spoon on top of seared fish, grilled or roasted vegetables, pasta or salad.
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