David Lebovitz posted it. The idea was as delightful as his blog. As simple as it may sound, the tangy feta mellows down after soaking in the fruity olive oil. The herbs add a nice touch and so do the chillies. I too refrained from using garlic due to ill effects as mentioned in his post.Here's the method. Feel free to be creative.
- Feta cheese cut into cubes
- Any fresh herbs like thyme, rosemary, bay leaves, basil, etc
- Whole or crushed black peppercorns, and/or slit red chillies, and/or red pepper flakes
- Good quality olive oil
Marinated feta on toasted focacciaIt is plainly divine as such, slathered on a crostini(fancy talk for a thin toast), or as a spread for your favourite sandwich (like I did with this omelet sandwich for lunch today). Kevin adds roasted red peppers and olives to his mixture. Sounds delicious. I will definitely do that next time.