Herb Garlic Marinated Feta Food

MARINATED FETA THREE WAYS

Marinated Feta Three Ways image

With just a few ingredients and some hands-off time, feta cheese can be transformed into a delicious appetizer to serve with crostini or as an accompaniment to grilled vegetables and meat. We came up with a trio of super versatile flavor combinations that are all made following the same method. By marinating the feta in glass jars, you'll be able to see the colors of the aromatics, for a beautiful and delicious gift too.

Provided by Food Network Kitchen

Categories appetizer

Time 13h

Yield 2 servings

Number Of Ingredients 21

Ingredients

1 cup good-quality extra-virgin olive oil
3 cloves garlic, peeled and smashed
2 sprigs fresh thyme
2 sprigs fresh oregano
1 sprig fresh rosemary
1/2 teaspoon crushed red pepper flakes
2 strips lemon zest (about 3 inches long; see Cook's Note)
1 bay leaf
8 ounces feta, drained well from brine and cut into 1/2-inch pieces
1 cup good-quality extra-virgin olive oil
4 whole chipotle chiles in adobo
3 cloves garlic, smashed
1/2 teaspoon smoked paprika
8 ounces feta, drained well from brine and cut into 1/2-inch pieces
1 cup good-quality extra-virgin olive oil
3 canned whole artichoke hearts, drained and halved
4 sun-dried tomatoes in olive oil, roughly chopped
3 cloves garlic, smashed
1/2 teaspoon crushed red pepper flakes
3 strips lemon zest (about 3 inches long; see Cook's Note)
8 ounces feta, drained well from brine and cut into 1/2-inch pieces

Steps:

For each of the above combinations, place all ingredients except for the feta in a small saucepan and gently heat over medium low just until tiny bubbles begin to form, 4 to 6 minutes. Remove from the heat and allow to cool completely, about 1 hour.
Once the infused olive oil is cool, transfer half of the aromatics from the saucepan to a 16-ounce Mason jar followed by half of the feta. Repeat layering and then carefully pour the infused olive oil into the jar. Gently press the feta down if needed to ensure it is fully submerged and seal the jar with its lid (see Cook's Note). Place the jar in the refrigerator and allow the feta to marinate for at least 12 hours and up to 5 days.
Remove the jar from refrigerator at least 30 minutes before serving to allow the solidified olive oil to liquify.

HERB AND GARLIC MARINADE

Herb and Garlic Marinade image

This basic marinade imparts a bright flavor and keeps meats moist. It's perfect for grilling and also enhances the flavors of fresh vegetables, tofu, and soft cheeses. The marinade doesn't work well as a sauce, so discard it before cooking.

Provided by Martha Stewart

Categories Food & Cooking Healthy Recipes Gluten-Free Recipes

Yield Makes 3/4 cup, enough for 2 1/2 pounds of meat or fish

Number Of Ingredients 7

Ingredients

2 to 3 tablespoons rice vinegar
1 teaspoon extra-virgin olive oil
1/2 cup mixed fresh herbs, such as oregano, thyme, savory, sage, parsley, and rosemary, coarsely chopped
1 teaspoon coarsely chopped garlic
Zest of 1 lemon (1 tablespoon)
Coarse salt and freshly ground black pepper
Lemon wedges, for garnish

Steps:

Whisk together ingredients in a nonreactive dish. Arrange meat in dish; rubwith marinade. Cover; refrigerate forlength of time specified below, turning meat occasionally.
Removemeat from refrigerator; let it come to a cool room temperature beforecooking. Remove meat from the marinade; discard the marinade. Usinga paper towel, wipe off any large piecesof herbs or garlic from meat. Seasonmeat with salt and pepper.
Cook meat as desired. Garnish withherbs; serve with lemon wedges.

HERB MARINATED FETA

Herb Marinated Feta image

From the Weekend magazine, Foodcourt column. Did you know that although feta cheese is a good source of calcium, it is very high in sodium content. People with high blood pressure should NOT consume too much of it. A good idea would be to soak the feta cheese in cold water to remove some of the salt from it. Feta cheese also contains high quality protein and a good amount of Niacin(Vitamin B12, if my BIOLOGY is still in my head!) and other B Group vitamins that boost healthy nerves.

Provided by Charishma_Ramchanda

Categories Lunch/Snacks

Time 40m

Yield 4 serving(s)

Number Of Ingredients 7

Ingredients

300 g feta cheese
1 teaspoon coarsely pounded black pepper
2 cloves garlic, peeled and chopped
1/2 cup sun-dried tomato
3 sprigs fresh rosemary
8 round red chilies, chopped
extra virgin olive oil

Steps:

Drain the feta cheese completely.
Cut into cubes.
Sprinkle coarsely pounded pepper over it.
Place cheese in a jar.
Add remaining ingredients.
Pour olive oil over it to cover the cheese completely.
Cover with an airtight cap lid.
Gently shake the jar.
Refrigerate for 5 days before serving.

Nutrition Facts : Calories 255, Fat 16.6, SaturatedFat 11.3, Cholesterol 66.8, Sodium 987, Carbohydrate 15.6, Fiber 2.4, Sugar 10.4, Protein 13.4