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!
Servings: 4- 6
Author: Nagi | RecipeTin
8 oz / 250 g feta cheese, preferably Danish or another creamy type (see notes)
1/2cupextra virgin oil
2garlic cloves, peeled
2tbspherbs, finely chopped. (I used parsley and thyme leaves)
1birds eye chilli, finely chopped (or any fresh red chilli of choice)
1//4tsplemon rind, finely grated
Infuse olive oil with garlic (optional): use the side of your knife to smash the garlic cloves and combine with the olive oil. Cover, refrigerate and leave for as long as possible - a few hours or preferably overnight.
If you do not have the time to do Step 1, just mince 1 garlic clove (small) and stir into the olive oil.
Cut the feta into bite size cubes - about 1cm / 1/3 inch.
Place feta into serving dish, scatter over herbs, chilli, lemon rind and a grind of black pepper.
Pour over olive oil. Serve with crusty bread.
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.