Best Marinated Feta Cheese With Capers And Olives Recipes

FETA (MARINATED)

Feta (Marinated) image

A great marinated feta cheese cube(s) with all time wonderful coriander, peppercorns, capers, and bay leaves. Thyme also included on warm toasts. Time for cooking does not include marinate time.

Provided by Andi Longmeadow Farm

Categories Lunch/Snacks

Time 20m

Yield 6 serving(s)

Number Of Ingredients 10

Ingredients

12 ounces creamy feta cheese
2 garlic cloves, sliced
1/2 teaspoon peppercorn
8 coriander seeds
2 tablespoons drained capers
1 bay leaf
olive oil, to cover
fresh thyme sprig
hot toast
chopped tomato

Steps:

Carefully cut feta into cubes.
Add garlic slices, peppercorns, coriander seeds, capers, bay leaf to your food processor and pulse. (Or use a mortar and pestle and crush).
Put feta in a jar with a top, or use a bowl to add all ingredients together.
Layer ingredients starting with feta, ingredients, topping with Thyme sprigs on top.
Pour enough olive oil to cover cubes of cheese.
Let marinate in refrigerator for 2 weeks for optimal taste, however; even overnight can be used with good results.
At end of marinating time, just simply pick out the feta.
Serve with fresh toast points and some chopped fresh tomatoes and it will be ummm -- ummm -- good.

Nutrition Facts : Calories 168.9, Fat 13.3, SaturatedFat 9, Cholesterol 53.6, Sodium 758, Carbohydrate 4.4, Fiber 1.2, Sugar 2.5, Protein 9

MARINATED FETA CHEESE WITH CAPERS AND OLIVES

Marinated Feta Cheese With Capers and Olives image

This a very tasty appetizer, served with toasted Italian bread and chopped tomatoes. I always have a jar of this in the refrigerator for when I have unexpected guests.

Provided by queenbeatrice

Categories European

Time 15m

Yield 1 Jar, 6 serving(s)

Number Of Ingredients 11

Ingredients

12 ounces feta cheese
2 cloves garlic
1/2 teaspoon peppercorn
8 corriander seeds
1 bay leaf
2 tablespoons capers, drained
1/2 cup pitted olive
fresh oregano sprig, to taste
olive oil, to cover
bread, to toast
tomatoes, chopped

Steps:

Cut feta cheese into cubes. Slice garlic. Place peppercorns and corriander seeds in a mortar and crush lightly with pestle.
Pack the feta cubes into a large preserving jar with bay leaf, interspersing layers of cheese with garlic, crushed peppercorns and corriander, capers, olives and the fresh oregano sprigs.
Pour enough olive oil in jar, to cover. Close tightly and leave to marinate for 2 weeks in the refrigerator.
Lift out the feta cubes and serve on toasted bread with chopped tomatoes and a little of the flavored oil.

MARINATED FETA WITH GREEK OLIVES APPETIZER

Marinated Feta with Greek Olives Appetizer image

Make and share this Marinated Feta with Greek Olives Appetizer recipe from Food.com.

Provided by Poppy

Categories Greek

Time 10m

Yield 2-4 serving(s)

Number Of Ingredients 10

Ingredients

1 lb feta cheese, cut into cubes
1 cup fresh black Greek olive, pitted
2 roasted red peppers
1/2 cup olive oil
1 small red onion, diced
2 teaspoons minced garlic
1 tablespoon balsamic vinegar
2 teaspoons fresh thyme
salt & freshly ground black pepper
lemon juice

Steps:

Combine the peppers, feta and olives in a large bowl.
Add the olive oil and toss gently.
Add the remaining ingredients and toss gently again.
Adjust seasonings, cover and chill at least 5 hours before serving.
Serve this with toasted pita bread as an appetizer.

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.

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