I love snacking on tasty nibbles, and while I have yet to go to Spain, I think me and tapas would get along just fine. While we are big fans of cheese around this house, especially grilled, I just couldn’t resist making this Marinated Feta Cheese with Chiles and Herbs again. Let me show you how easy it is to make.
Just look at those chunks of tasty feta cheese to eat whole or schmear on crostini!
I recently picked up these wonderfully fiery Birds Eye chiles and knew they would work for getting the salty feta cheese heated up a bit. The Thai bird’s eye chili is small, but packs the heat. As far as Scoville units go, the measurement for how hot a chili is, it measures around 100,000–225,000 Scoville units. This is at the lower half of the range compared to the habanero, but still many times more spicy than a jalapeño.
Cutting up the thick slab of fresh feta cheese I purchased into chunks, I placed them in a cleaned glass jar that can be sealed and allowed them to marinate for a week in a cool dry place.
With some good EVOO (extra virgin olive oil) and some fresh herbs like the licorice scented tarragon and earthy thyme, I layered the feta cheese, peppers and herbs to the top of the jar and filled it with the oil.
What you have are some really tasty cheese chunks that are perfect for a salad, to be spread on crackers or crostini or like I did… right into my mouth. These work great on making a homemade pizza or flatbread, too.
See, not rocket science, but a easy, fun and tasty snack. Feel free to play around with different herbs and if the pepper is not your thing, then simply omit it. Marinated Feta Cheese is easy to make, right?
Marinated Feta Cheese with Chiles and Herbs
- 16 oz feta cheese
- 6 Birds Eye peppers sliced lengthwise (See Note 1)
- 12 sprigs of tarragon and thyme each or herbs of choice
- Extra Virgin Olive Oil to cover (See Note 2)
- Make sure to clean the glass jar and dry it completely and set aside.
- Cut the feta cheese into 1 inch cubes.
- Layer the jar with herbs, cheese and peppers. Cover with olive oil to the top and seal.
- Store in a cool, dry place to marinate for 3-5 hours. Use immediately or refrigerate (see Note 2).
- Spread on crostini, crumble in salads, over eggs or to top pizza.
- This will keep refrigerated for 3 weeks, bring to room temp before eating as the oil will thicken from the cold (See Note 3).
- Feel free to experiment with other chiles, a thinly sliced red Fresno chile is another favorite of mine for this.
- Remove from refrigerator at least 30 minutes before serving as oil has solidified and needs to return to a liquid.
- This will keep if covered in oil and refrigerated for 3 weeks. If adding garlic, be aware this must be eaten within 3-4 days due to the risk of garlic's low-acidity and it's possible for spores causing botulism to develop. If no garlic is added (like in this recipe) this will keep refrigerated up to 3 weeks. Do not store at room temperature.