Marinated Feta

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Marinated Feta

Prep Time: 20 min.

 

Ingredients

 

2 tablespoons olive oil

2 tablespoons assorted snipped fresh herbs, such as

dillweed, thyme, basil, oregano, and/or parsley

2 cloves garlic, minced

1 tablespoon lemon juice

1 teaspoon dried whole mixed peppercorns, cracked

1/2 teaspoon poppy seed

8 ounces feta cheese, cubed

 

Directions:

 

1. In a small bowl combine the olive oil, herbs,

garlic, lemon juice, cracked peppercorns, and poppy

seed. Stir until well mixed. Add cheese cubes and toss

very gently to coat. Divide the mixture between two

clean half-pint jars with lids.

2. Cover and store in the refrigerator for 3 to 5

days. To use, let stand at room temperature for 30

minutes before serving. Serve feta cubes on an

appetizer tray. Makes 2 half-pint jars (twelve

servings).

Feta Spread: Prepare as directed above, except to

serve, mash the cubes with the marinade and use as a

spread on bread and crackers.

To Present This As a Gift: You will need a small glass

bowl, terra-cotta flowerpot, silk leaves, hot-glue gun

and hot-glue sticks, ribbon, and scissors.

Make sure the bowl fits nicely inside the flowerpot.

Arrange leaves on the outside of the flowerpot.

Hot-glue in place. Let glue dry. Tie ribbon around the

leaves. Trim the ribbon ends, if desired. Fill bowl

with feta cheese cubes (or spread).

Also Try This: Use small bunches of dried flowers to

trim the flowerpot.

 

Nutritional facts per serving

 

calories: 71 , total fat: 6g , saturated fat: 3g ,

cholesterol: 17mg , sodium: 209mg , carbohydrate: 1g ,

fiber: 0g , protein: 3g , vitamin A: 2% , vitamin C:

1% , calcium: 10% , iron: 1%

 

 

 

 

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Language is an expression of thought. Everytime you speak, your mind is on

Parade Exodus 20:8-11 & Hebrews 4:9

 

 

 

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