I was recently introduced to the wonder that is feta cheese marinated in olive oil. It mellows out the sharpness of this cheese. Following the fabulous David Lebovitz's instructions, a commenter on his blog wondered about adding jalapeño to the mix. That's all the nudging I needed. Adding two jalapeños gives a sultry heat to the finish of the feta.
Chiles aren't just about the pow of massive spiciness; they are also for occasions like these, where the saltiness of feta can be complemented with just a hint of heat.
Spread the marinated feta cheese onto crackers and bread or toss into a salad. And when you've eaten all the feta cheese, don't you dare throw out that oil. Lebovitz recommends tossing the infused oil with noodles, roasted potatoes or veggies.
Recipe adapted from David Lebovitz.
- Active time: 10 minutes
- 8 ounces feta cheese, broken into 2-inch chunks
- 2 sprigs rosemary, halved
- 6 to 8 sprigs thyme
- 2 jalapeños, split lengthwise
- 3 two-inch strips lemon peel
- Freshly ground black pepper
- Extra virgin olive oil, as needed (about 1 cup)
Add feta pieces to a clean pint jar, alternately stacking with rosemary, thyme, jalapeños, and lemon peel. Top with a few turns of freshly ground pepper. Pour oil into the jar until cheese is submerged. Let sit in refrigerator for a few days until ready to eat. Consume within 2 to 3 weeks.