2 tablespoons assorted snipped fresh herbs, such as dillweed, thyme,basil, oregano, and/or parsley
2 cloves garlic, minced
1 tablespoon lemon juice
1 teaspoon dried whole mixed peppercorns, cracked
1/2 teaspoon poppy seed
8 ounces feta cheese, cubed
Instructions
In a small bowl combine the olive oil, herbs, garlic, lemon juice, cracked peppercorns, and poppy seed. Stir until well mixed. Add cheese cubes and toss very gently to coat. Divide the mixture between two clean half-pint jars with lids.
Cover and store in the refrigerator for 3 to 5 days. To use, let stand at room temperature for 30 minutes before serving. Serve feta cubes on an appetizer tray. Makes 2 half-pint jars (twelve servings).
Feta Spread- Prepare as directed above, except to serve, mash the cubes with the marinade and use as a spread on bread and crackers.
Originally Submitted
11/20/2010
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