A cost effective starter that tastes as delightful as it looks and takes minutes to prepare. You could also make this just by serving a whole block of feta, but cutting it into cubes makes it easier to serve and also you get a better feta/olive oil/herb ratio with every bite!
1. Danish feta is a creamy type of feta that is almost as creamy as cream cheese and is spreadable. This recipe is also suited to Greek feta (which is harder and more crumbly) but I prefer to use Danish feta so it can be spread on bread.
2. You can make this ahead by placing all the ingredients into an airtight container and storing it in the fridge for a week. While this infuses the feta with better flavour, I prefer to assemble it on the day as the herbs are fresher. Over time the herbs in the oil will lose their colour - even left overnight they are not quite as bright.