This marinated feta is actually a Greek spin on an Eastern European pub snack. It generates some nice memories of my travels through that area. I remember being in the Czech Republic, snacking on some spicy marinated cheeses while sipping on a cool pilsner. Those flavors have such a nice balance, creamy vs. bright…with some effervescence to wash everything down. Marinated feta cheese can go quite the distance when entertaining. It looks and makes people feel special. I like to serve this marinated feta with olives, marinated mushrooms, and maybe some hummus and pita as an appetizer for when we have company. It is also great over pasta with some roasted seasonable vegetables or on salads.
Marinated feta cheese…
First, find a container that you like and think is pretty, and consider the size.
Measure olive oil into about 3/4 the volume of the container. The cheese will displace some of the volume.
Then over VERY low heat, warm the olive oil and add any dried herbs that you love, some thinly sliced garlic, and peppercorns. The goal is to cook the garlic ever so slightly, and let the flavor infuse into the oil. This only takes minutes. Then set aside to cool. While cooling, cube feta and place in your container. Then, pour the olive oil over the cheese once cooled. Keep refrigerated.
Eat together, toast to each other, and share!