Spicy marinated feta adds the perfect touch to your favorite charcuterie board.
I am all about a good appetizer! Maybe it's just because I love munching, or maybe it's because cheese is the freaking best. Either way, I promise you're going to love this spicy marinated feta. No cooking required, just some easy prep work! You're going to want to save this recipe in your back pocket for the next time you need an easy appetizer recipe.
While real Greek feta is made from sheep's milk, the feta we purchase in the U.S. is mostly made with cow's milk and has a tangy, briny flavor. When purchasing feta, be sure to buy it in a block (not crumbled). The block is going to have a longer shelf life, as well as taste more moist and flavorful. Given the choice, I prefer to purchase my block of feta in brine. The liquid brine will protect the cheese from air, thus preventing dry and sour feta.
The spicy marinated feta pairs perfectly with some toasted pita. If you're gluten free or trying to stay low carb, you could always pair with some raw veggies (cucumber, endive leaves, bell pepper).
Greek Appetizer Platter
If you’re trying to figure out an appetizer for football season, you can turn this spicy marinated feta into a whole charcuterie board. I like to add some meat, roasted garlic hummus, tzatziki, and extra condiments to bulk up the appetizer. If you want a recipe for this whole spread, it’s coming within the week, so stay tuned!
I may know nothing about football, but I can help you make your snack game strong! I promise your friends are going to be super impressed with this platter. It's not even as hard to put together as it looks!
Spicy Marinated Feta
- 8 oz feta cheese chunk
- ¼ cup olive oil
- 2 lemons juiced & zest
- 3 cloves garlic minced
- ½ teaspoon red pepper flakes
- 4 sprigs fresh thyme
- 4 tablespoon fresh parsley leaves
- Pita wedges
- To a resealable container, add feta cheese chunk.
- To the top of the feta, add olive oil, lemon juice, lemon zest, garlic, red pepper flakes, and herbs. Allow cheese to marinate in the refrigerator for 24-48 hours. If time allows, flip feta chunk every few hours so it soaks in the flavor evenly on both sides.
- To serve, slice the chunk into thin pieces. Place cheese on a serving board or plate. Drizzle some of the leftover herbs and olive oil on top. Serve with toasted pita wedges or raw veggies.