Herbmarinatedfetawitholives Recipes

HERB-MARINATED FETA WITH OLIVES

Herb-Marinated Feta With Olives image

Try this delicious, fresh tasting appetizer and enjoy with friends and a nice glass of wine...Make at least one day in advance of serving.

Provided by CaliforniaJan

Categories < 15 Mins

Time 15m

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

1 tablespoon whole cumin seed
2 teaspoons whole coriander seeds
1 teaspoon crushed red pepper flakes
2 garlic cloves, minced
2 teaspoons orange zest
1 1/4 cups extra virgin olive oil
10 ounces brine-cured black olives, pitted and halved lengthwise
3 tablespoons chopped fresh basil
2 tablespoons chopped fresh cilantro
8 ounces feta cheese, diced
1 French baguette, sliced

Steps:

Combine cumin, coriander, and red pepper in a small skillet over medium heat. Warm gently until spices are fragrant, about 1 minute. Transfer to bowl and stir in remaining ingredients. Cover and refrigerate at least one day, up to one week. Bring to room temperature before serving on baguette slices.

Nutrition Facts : Calories 1078.8, Fat 84.2, SaturatedFat 19.1, Cholesterol 53.5, Sodium 1366.2, Carbohydrate 63.4, Fiber 4.2, Sugar 2.9, Protein 19.1

MARINATED FETA THREE WAYS

Marinated Feta Three Ways image

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

Ingredients

1 cup good-quality extra-virgin olive oil
3 cloves garlic, peeled and smashed
2 sprigs fresh thyme
2 sprigs fresh oregano
1 sprig fresh rosemary
1/2 teaspoon crushed red pepper flakes
2 strips lemon zest (about 3 inches long; see Cook's Note)
1 bay leaf
8 ounces feta, drained well from brine and cut into 1/2-inch pieces
1 cup good-quality extra-virgin olive oil
4 whole chipotle chiles in adobo
3 cloves garlic, smashed
1/2 teaspoon smoked paprika
8 ounces feta, drained well from brine and cut into 1/2-inch pieces
1 cup good-quality extra-virgin olive oil
3 canned whole artichoke hearts, drained and halved
4 sun-dried tomatoes in olive oil, roughly chopped
3 cloves garlic, smashed
1/2 teaspoon crushed red pepper flakes
3 strips lemon zest (about 3 inches long; see Cook's Note)
8 ounces feta, drained well from brine and cut into 1/2-inch pieces

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.

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