Olive oil and a sprinkling of herbs create an ultra-flavorful marinade for feta cheese. Serve on spread crusty bread for an elegant appetizer.
- 1 1/2 tsp dried thyme
- 1/2 tsp dried fennel seed
- 1/2 tsp cumin seed
- 1/2 cup good olive oil
- 1 1/2 lb Greek feta, drained and sliced
- 1/2 tsp crushed red pepper flakes
- Kosher salt TT
- ground black pepper TT
Drizzle with the olive oil and sprinkle with salt and pepper. Cover the dish with plastic wrap and refrigerate for at least 4 hours.
Serve room temperature with spread on crusty bread or pitta triangles.