Marinated Feta Cheese Appetizer
Whip up a delicious and easy marinated feta appetizer with only 10 minutes in the kitchen. This appetizer recipe can be served alongside toasted pita or added to a charcuterie board.
Servings: 6 people
Calories: 185kcal
Equipment
Ingredients
- 8 ounce block feta cheese
- ¼ cup extra virgin olive oil
- 2 tablespoons freshly grated lemon peel
- juice of 2 lemons (about 6 tablespoons)
- 2 tablespoons chopped fresh Italian flat-leaf parsley
- 1 tablespoon fresh thyme leaves
- 3 cloves garlic finely minced
- ½ teaspoon crushed red pepper
- pita bread for serving
Instructions
- Add feta, olive oil, lemon peel, lemon juice, parsley, thyme, garlic, and crushed red pepper to an airtight storage container.
- Seal the container with a lid, and place it in the refrigerator to marinate for 24 - 48 hours. If time allows, flip the feta cheese every so often to evenly flavor both sides.
- To serve, remove the storage container from the refrigerator and allow the feta to come to room temperature. Slice the feta into thin pieces using a chef's knife. Place sliced feta on a serving platter. Drizzle any remaining oil and herbs from the storage container on top of the feta. Serve alongside toasted pita wedges.
Video
Notes
To make toasted pita wedges: Heat the oven to 350°F. Cut pita into 4 wedges. Place wedges on a parchment-lined baking sheet. Bake for 8 - 10 minutes, flipping halfway through, until warmed and toasted all the way through.
Make Ahead: This dish can be made up to 7 days ahead of time.
Leftovers? Feta cheese will last up to 7 days when properly stored in an airtight container in the refrigerator.
Nutrition
Serving: 1serving (without pita bread) | Calories: 185kcal | Carbohydrates: 3g | Protein: 6g | Fat: 17g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Cholesterol: 34mg | Sodium: 435mg | Potassium: 50mg | Fiber: 1g | Sugar: 0.1g | Vitamin A: 378IU | Vitamin C: 7mg | Calcium: 199mg | Iron: 1mg