Marinated Feta Cheese with Herbs and Chiles
Try marinated feta with herbs and chiles for a fun, 4-ingredient recipe that is easy to make and bursting with vibrant flavor.
Prep Time15 minutes mins
Total Time15 minutes mins
Course: Appetizer
Cuisine: Mediterranean
Servings: 8
Author: Kevin
- 16 oz feta cheese
- 6 Red Chiles See Note 1
- 8 sprigs of herbs of choice
- 1 cup Extra Virgin Olive Oil to cover See Note 2
Make sure to clean and sterilize the glass jar and dry it completely and set aside. Wash and clean herbs. Dry with paper towel.
Cut the feta cheese into 1 inch cubes. Layer the jar with herbs, cheese and peppers. Cover with olive oil to the top and seal.
Store in a cool, dry place to marinate overnight. Use immediately or refrigerate (see Note 2).
Spread on crostini, crumble in salads, over eggs or to top pizza.
This will keep refrigerated for 3 weeks, bring to room temp before eating as the oil will thicken from the cold (See Note 3).
- Typically I use a thinly sliced red Fresno chile, but for more heat, Birds Eye peppers sliced lengthwise work as well. Feel free to experiment with other chiles.
- Remove from refrigerator at least 30 minutes before serving as oil has solidified and needs to return to a liquid.
- This will keep if covered in oil and refrigerated for 3 weeks. If adding garlic, be aware this must be eaten within 3-4 days due to the risk of garlic's low-acidity and it's possible for spores causing botulism to develop. If no garlic is added (like in this recipe) this will keep refrigerated up to 3 weeks. Do not store at room temperature.
Calories: 406kcal | Carbohydrates: 6g | Protein: 9g | Fat: 7.3g | Saturated Fat: 4.4g | Cholesterol: 50mg | Sodium: 637mg | Potassium: 189mg | Fiber: 1g | Sugar: 4g | Vitamin A: 624IU | Vitamin C: 49mg | Calcium: 302mg | Iron: 1mg