This recipe is simplicity itself, plus you can really make it your own by swapping your favorite fresh or dried peppers and herbs for the jalapeño and thyme. It will keep in the fridge for up to two weeks—just bring it to room temperature before serving. The marinated cheese cubes are delicious as is or served over a bed of greens. If they start to lose their shape, use it as a spread on crusty bread.
- 8-ounce block of feta
- 1 jalapeño pepper, cut into rings
- ½ lemon, sliced into rings
- 1 sprig fresh thyme or ½ teaspoon dried thyme
- 1/3 cup extra virgin olive oil, more as needed
Cube the feta and place in a shallow glass bowl with a lid or a 2-cup mason jar. Tuck the pepper, lemon rings, and thyme in the spaces between the cheese cubes. Cover with the olive oil and let sit at room temperature for 30 minutes.
If not serving right away, cover the bowl or close the mason jar and refrigerate. The flavors will infuse the cheese over time.
Yields 4 appetizer servings