Marinated Feta

My sister Sue loves a good cocktail party and she raved about a mezze platter her friend served which featured great big slabs of marinated feta.  I have served this in slab format as shown but I think that cubes are also nice as they are easier to eat off the plate and it allows you to put several piles around on a very large platter – especially if the hummus and tzatziki are featured in the middle.

INGREDIENTS

  • 1 ½ teaspoons dried thyme
  • ½ teaspoon dried fennel seeds  
  • ½ teaspoon crushed red pepper flakes  
  • 1½ pounds Greek feta, drained and sliced ½ inch thick  
  • 3 sprigs fresh thyme  
  • ½ c good olive oil (or less)
  • Kosher salt and freshly ground black pepper

Icing

SAUCE

toppings

dressing

INSTRUCTIONS

  1. Sprinkle dried herbs and red pepper flakes on the feta, drizzle with olive oil and top with ½ teaspoon salt and ¼ teaspoon black pepper.
  2. Cover the dish with plastic wrap and refrigerate for at least 4 hours. Serve at room temperature, using the fresh thyme as a garnish.

TIPS & HINTS