Feta Marinated with Herbs and Chilli is a cost effective starter that tastes as delightful and elegant as it looks and takes minutes to prepare.
When I entertain, I typically put out an antipasto or mezze spread as a starter. I love cheese, but when I’m hosting for 20 people I can’t really afford to provide a spread of French bries and Buffalo Mozzarella. But I also feel like I need to do better than slapping down a block of tasty cheese.
So I often serve up this Feta Marinated with Herbs and Chilli which is really cost effective, looks so fresh and pretty and tastes fantastic. In Australia, feta is good value and you can get it prepackaged or by weight at delicatessens. I use feta in a lot in things like salads, stuffings and omelettes but I don’t eat it plain or on crackers because I find it too sharp. At least, this is the case with ordinary cow’s milk feta. Deluxe feta, like Persian Feta, is creamier and less salty and delicious eaten as is.
In Australia there are two main types of feta – Greek feta which is quite firm and crumbly, and Danish feta which is much softer, almost as creamy as cream cheese. Both are around the same price. This recipe is suitable to use with any type of feta, but I like to make it with Danish feta because you can spread it on bread and crackers.
There are so many ways you can make this Feta Marinated with Herbs and Chilli recipe and you can use whatever herbs you want – I used thyme, parsley, chilli and lemon. I infused the olive oil with garlic simply by leaving a crushed garlic (crushed using the side of a knife, not minced) in the oil overnight. Sometimes I marinate the feta overnight, with the garlic and all the herbs. But my preference is to add the herbs on the day of serving so the colour and taste is fresher. You could also use a store bought infused olive oil, though for cost reasons I don’t do that. I’ve provided directions in the recipe for a variety of ways to make this, and I’m sure you will think of some ways yourself!
You can actually buy marinated feta, but honestly, when you can make it yourself at home for a fraction of the cost, why would you? This is a great versatile appetiser idea so you don’t break the bank for your next dinner party! – Nagi x
PS Also, don’t miss Lemon Baked Ricotta, another lovely starter idea to spread onto crackers and crispy toasted bread!
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Feta Marinated with Herbs and Chilli
Ingredients
- 8 oz / 250 g feta cheese , preferably Danish or another creamy type (see notes)
- 1/2 cup extra virgin oil
- 2 garlic cloves , peeled
- 2 tbsp herbs , finely chopped. (I used parsley and thyme leaves)
- 1 birds eye chilli , finely chopped (or any fresh red chilli of choice)
- 1//4 tsp lemon rind , finely grated
- Black pepper
Instructions
- Infuse olive oil with garlic (optional): use the side of your knife to smash the garlic cloves and combine with the olive oil. Cover, refrigerate and leave for as long as possible - a few hours or preferably overnight.
- If you do not have the time to do Step 1, just mince 1 garlic clove (small) and stir into the olive oil.
- Cut the feta into bite size cubes - about 1cm / 1/3 inch.
- Place feta into serving dish, scatter over herbs, chilli, lemon rind and a grind of black pepper.
- Pour over olive oil. Serve with crusty bread.
Recipe Notes:
Hi Nagi – long time ‘user’ [of your delicious recipes], first time ‘caller’ !
A question on the oil – I have made this recipe and it is without doubt delicious (the lemon rind is genius). But I found that the olive oil solidified in the fridge.
The store bought varieties don’t seem to suffer from this – and whilst I love & prefer olive oil (being Italian it’s like our lifeblood !), I wonder should I use a different type of oil for this recipe ? What are your thoughts ?
Or maybe I just continue to bring it out of the fridge 10-15mins before use – which is a bit of a pain, but perhaps worth it for the superior flavour of the oil.
Thank you. This was delicious and got better and better as it sat in the fridge. Thank you once again. I am going to have to make sure I always have some of this in the fridge. Delicious!!!!
I have made this recipe using a block of vegan ‘feta’ and it was really delicious! Thank you for giving me a recipe that the non-dairy eaters in the family really enjoyed.
Right, so I made these for Christmas day and while I thought they were pretty good my family didn’t take to them. All I can say is THANK GOODNESS for that because I just pulled the left overs out of the fridge for a midnight snack and HOLY COW, do they get better with sitting for a day or two. I will be making this again and not telling anyone so I can keep them in the fridge for when I want them.
This is the easiest but best recipe! My friends request that I make this for every gathering!!
Sounds delish! Do you have the nutritional info for this recipe please?
Not for this one sorry – this is a bit hard to calculate without accounting for all the oil (and usually a bit is left over in the bowl)
Nagi — this collection of recipes is a treasure!! Thank you so much for sharing. I made all but the koftas and the chickpea salad when we had a couple friends over for dinner last Friday. We loved every dish, and I will make all of them again in the future! It took me longer than an hour, maybe closer to an hour and a half, but I chalk that up to being unfamiliar with the recipes. Still super quick for putting together such an amazing, restaurant-quality spread!
Nagi – this sounds wonderful! Could you maybe add some notes re: the “Birds Eye Chili”, as I have never heard of them. Thanks!
Hi Penny – no problems! 🙂 Added
Ok. Our youngest daughter (13) is allergic to cow milk (not lactose intolerant, allergic) & she LOVES her goat & sheep feta. I had her make this for our NYE celebration tonight. She added the chilli into the oil, along with the garlic. She let the oil sit for about 4 hrs before mixing it all together. I have to say that watching her drizzle the oil was PAINFUL; she was doing it drop by drop. I finally stopped her & asked what was wrong.
“I’m scared”
“Of what sweetie?”
She tenses her face & says “I’m scared this will make my cheese taste gross”
“Beth, it’s ok to be scared….but you have to trust Nagi. She says this is a really good dish”
With resignation she dumped the oil on, tossed the feta, grabbed a toothpick & took a bite.
“OMG Mom!! THIS IS SO GOOD!!!”
You’ve done it again Nagi. I give this recipe TEN STARS!! You’re the best!
All our love from Canada & Happy New Year!
I just burst out into laughter when I got to this message!! You made THREE of my recipes for NYE??? And your daughter…..I just love love LOVE that story!! Can you give her a big hug from me please? Tell her thank you for trying my recipes, I love the thought of her trying them all the way over on the other side of the world to me!!! HAPPY NEW YEAR to you too!!!
Actually…we made SIX of your recipes for NYE. In fact, for the next 12 days we’re making your recipes for supper. Last night was the Thai Chicken Lettuce Cups (we used beef). Which reminds me, I need to go tell you what happened with that!
I will deliver that hug right away! She is so territorial about her goat & sheep cheeses, but you definitely earned her trust.
Nagi, we’re making this again!! Why? Possibly because Miss Bethany demands it!!
You make really glorious food, and the whole family loves you for it! Beth wanted this tonight & she still remembers how much she doubted you. BTW, your hug was delivered….and returned. Happy New Year Nagi!
Ba ha ha!!! Miss Bethany has GREAT TASTE! Happy New Year to you and your wonderful family Josie! Here’s to an AMAZING 2017! (Imagine you and me toasting each other! 🙂 ) N xx
This recipe is fantastic, i love feta, and would of never thought to serve it like this! My friends were very impressed, it tastes and looks amazing!!!
I’m so glad!! It’s cute, isn’t it?? I made a jar of it the other week and was nibbling on it all weekend! 🙂
Pour shot galore! I wish I had the guts to try one 🙂
I love feta but in small amounts. Never tried the ones you mentioned but you know what I love about this recipe? The bird’s eye chili. That takes it from normal to awesome!
Thanks Farah! Totally agree – chilli can do that with pretty much anything!
I’d never heard of Danish feta before. Sounds really interesting. Hope I can find it here in Canada.
Your pictures are stunning, by the way. And, this simple starter sounds delicious and looks very elegant. Love it! 🙂
Hi Anna! In Australia soft feta is called Danish feta. But this will work with any feta, definitely!
Interesting. I was talking to my neighbour about this and she was intrigued by the concept. We are now on a mission to find us some soft feta in Canada. Haha! It just sounds so delicious.
Surely there’s soft feta in Canada!! If not, I think you should look into starting a soft-feta-cheese import business!!! 🙂