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Warmed Marinated Feta Cheese

warmed marinated feta cheeseCheese lovers take note…this dish is a cinch to make and unbelievably delicious! Marinating and then warming the feta cheese in olive oil topped with roasted tomatoes and herbs makes for a winning appetizer.

  Serve this individually and let your friends dig in.  Their taste buds will be greeted by a touch of heat from the chili, sweetness from the tomatoes, citrus notes from the lemon, and the spreadable feta will calm any heat from the chili.  And presentation-wise, it’ll set the tone for the rest of the evening.

Serves 4
adapted from Cuisine

feta, cut into 4 chunks
4 small fresh bay leaves (you can also use marjoram or oregano)
4 sprigs rosemary
4 sprigs thyme
zest of 1 lemon
black peppercorns
garlic cloves, finely sliced
red chili, finely sliced (optional)
slow-roasted tomatoes
extra-virgin olive oil

Place a chunk of the feta into 4 small ovenproof jars or ramekins. Add one of each of the herbs and divide the lemon zest, peppercorns (3 to 4 per jar), garlic and chili (2 to 3 slices per jar) among the jars. Place a few slow-roasted tomatoes in each jar (if using large tomatoes cut into small pieces) then cover with olive oil. Marinate for a few hours before using.  To serve, preheat the oven to 250f and heat the jars until warmed through, about 8 or so minutes.  Serve immediately with bread.

marinated feta by The Culinary ChaseThe Culinary Chase’s Note: WOW! This starter was amazing!  Have extra bread slices on hand to mop up the flavored olive oil.  You can keep this in the fridge for a few days but should be brought back to room temperature before heating. Enjoy!

The post Warmed Marinated Feta Cheese appeared first on The Culinary Chase.

About Heather Chase

The Culinary Chase was coined by my husband whilst in a coffee shop in Hong Kong back in 2006. We wanted something that would be a play on my last name and by the time we finished our coffee, the name was born. As long as I can remember I’ve enjoyed cooking. It wasn’t until we moved to Asia that I began to experiment using herbs and spices in my everyday cooking. Not only do they enhance the flavor of food but also heighten it nutritionally. Over the years, I began to change our diet to include more vegetables, pulses, whole grains and less red meat. Don’t get me wrong, we love our meat, just not in super-size portions (too hard for the body to digest). I always use the palm of my hand as a guide to portion control when eating red meat. If the meat is larger than my hand, I save that portion for another day. Also, if the veggies on your plate look colorful (think the colors of the rainbow) – red, green, yellow, orange etc. then you’re most likely getting the right amount of nutrients per meal. I post recipes that I think help maintain a healthy body. I use the 80/20 rule – 80% of the time I make a conscious effort to eat healthy and 20% for when I want french fries with gravy (poutine). Balance is the key and to enjoy life with whatever comes my way. Thanks for visiting!

 

The views and opinions expressed in this content are those of the author and do not necessarily reflect those of haligonia.ca.

http://theculinarychase.com/

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