We keep a jar of this marinated feta in the fridge at all times. It’s a quick cheeseboard addition, excellent on a salad and a great topping for hummus. Pesto Extra Virgin Olive Oil is excellent for marinating feta, and the Aleppo Chile Flakes add just the right amount of subtle sweet heat. You’ll find this recipe on repeat in our Teaching Kitchen – a staple in our Big Fat Greek Cooking Class and Date Night classes.
Cook Time:
10 min.Rating
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Loading...| 8 oz block feta | |
| Pesto Extra Virgin Olive Oil | |
| 2 heaping tsp Tuscan Blend | |
| 1 tsp Aleppo Chile Flakes | |
| Fresh basil leaves | |
| Large sprig of fresh rosemary | |
| 1 bay leaf | |
| 2 sundried tomatoes, slivered |
| 1. | Place a layer of feta in a jar. Add in half the Tuscan Blend, Aleppo Chile Flakes, basil leaves, rosemary, bay leaf and sundried tomatoes. |
| 2. | Pour in Pesto Extra Virgin Olive Oil to cover. |
| 3. | Layer in the remaining feta and add in the remaining Tuscan Blend, Aleppo Flakes, basil, rosemary and sun dried tomatoes. |
| 4. | Add in additional Pesto Extra Virgin Olive Oil to cover the mixture. The feta should be loosely packed so that the oil, spices and aromatics can penetrate all sides. |
| 5. | Store in the fridge for up to 14 days. Note that the oil may solidify when removing from the fridge. Set out on the counter for the mixture to liquify. |
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