Spicy Marinated Feta Cubes Recipes

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.

Provided by By Betty Crocker Kitchens

Categories Appetizer

Yield 16

Number Of Ingredients 9

Lemon-Herb Marinated Feta image

Steps:

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.
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.

Nutrition Facts : Calories 220, Carbohydrate 10 g, Cholesterol 15 mg, Fat 3, Fiber 0 g, Protein 3 g, SaturatedFat 5 g, ServingSize About 2 Tablespoons Cheese Mixture and 1 to 2 Toasts, Sodium 230 mg, Sugar 1 g, TransFat 0 g

Ingredients

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

SPICY MARINATED FETA CUBES

Make and share this Spicy Marinated Feta Cubes recipe from Food.com.

Provided by Abe ray

Categories Cheese

Time 2h

Yield 6 , 6 serving(s)

Number Of Ingredients 6

Spicy Marinated Feta Cubes image

Steps:

mix indgrediants together in a resealable plastic bag.
chill 2 hours or overnight.
place the cubes in a serving bowl.
serve with pita wedges.

Nutrition Facts : Calories 295, Fat 28.7, SaturatedFat 10, Cholesterol 44.6, Sodium 560.6, Carbohydrate 3, Fiber 0.1, Sugar 2.3, Protein 7.2

Ingredients

10 ounces feta cheese, cut into 1/2 cubes
1/2 cup extra virgin olive oil
3 tablespoons fresh lemon juice
2 garlic cloves, sliced thin
1/2 teaspoon dried oregano
1/4 teaspoon crushed red pepper flakes

FETA CHEESE AND MARINATED GREEK OLIVES

Provided by Food Network

Time 50m

Yield 6 appetizer servings

Number Of Ingredients 14

Feta Cheese and Marinated Greek Olives image

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.;

Ingredients

8 ounces feta cheese, cut into 1/2-inch thick slices
4 tablespoons extra virgin olive oil
Juice one lemon
1/2 teaspoon dried Greek oregano
Freshly ground pepper, to taste
1/2 pound Calamata olives, drained
1/2 pound cracked green olives, drained
1/4 pound Thassos olives, drained
2 tablespoons dried Greek oregano
Pinch Aleppo pepper (crushed red pepper can be substituted)
Zest and juice one lemon
2 tablespoons fresh parsley, chopped
1 cup olive oil
Fresh ground pepper, to taste

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

Marinated Feta With Herbs and Peppercorns image

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.

Ingredients

3/4 cup extra-virgin olive oil, plus more if needed
3 tablespoons finely chopped fresh parsley
3 tablespoons finely chopped preserved lemon, or 4 strips fresh orange zest plus 1 tablespoon juice (from 1 orange)
1 red serrano chile, very thinly sliced (optional)
4 teaspoons finely chopped fresh oregano
1 tablespoon any combination of whole pink, green, white and black peppercorns, crushed or coarsely chopped
8 ounces firm Greek feta, in brine
Crostini or crackers, for serving

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

Marinated Feta image

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.

Ingredients

1 garlic clove, crushed
1 tablespoon finely chopped rosemary
1/2 tablespoon finely chopped thyme leaves
1/2 tablespoon finely chopped oregano leaves
1/4 red bell pepper, very finely chopped
4 black olives, very finely chopped
1/2 cup olive oil (or rapeseed oil)
400 g feta, cubed
1 baguette, sliced and toasted if desired

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Spicy Marinated Feta Cubes Recipes

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