1 1/2 pounds Greek feta cheese drained and sliced into 1/2 in thick
1/2 teaspoon fennel seeds
3 sprigs thyme
1/2 teaspoon crushed dried red pepper flakes
1/2 cup green olives with pits, such as cerignola olives
teaspoons 1/2 dried thyme
1/2 cup good olive oil
Kosher salt and freshly ground black pepper
Toasted Pita Triangles for serving
Instructions
Combine the dried thyme, fennel seeds, and red pepper flakes in a small bowl. Lay the fresh feta slices overlapping on a 9 x 9 square serving plate.
Sprinkle the feta with the entire herb mixture. Nestle the thyme sprigs and olive among the feta slices. Drizzle with the olive oil and sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper. Cover the dish with plastic wrap and refrigerate for at least 4 hours. Serve at room temperature with pita triangles,
Pita Triangles- To toast the pita triangles, arrange on sheet pans, brush with olive oil, sprinkle with salt and pepper, and bake at 375 degrees for 8 to 10 minutes.
Originally Submitted
1/25/2015
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