Marinated Feta In Thyme & Chilli Oil
This recipe creates a flavorful and colorful marinated feta cheese dish that combines the richness of olive oil with the aromatic notes of thyme and garlic. Semi-dried tomatoes, artichoke hearts, and Kalamata olives are added to the mix, enhancing the robust flavors of the feta. This dish is perfect for serving as a starter or appetizer, allowing the ingredients to marinate overnight for optimal taste.
— Constant Cookbook
Ingredients
- 100ml olive oil
- 2 tbsp fresh thyme leaves , plus a few extra for scattering
- 4 garlic cloves , sliced
- ¼ tsp dried chilli flakes
- 140g semi-dried tomatoes in olive oil, drained
- 175g pack or jar artichoke hearts in oil
- 2 x 200g packs feta cheese
- 85g Kalamata olives
Instructions
- Tip the olive oil and thyme into a bowl and blitz with a hand blender. Stir in the garlic, chilli and lots of black pepper (but no salt). You could add some of the oil from the tomatoes and artichokes, too.
- Cut each block of feta into 4 (or 6) and arrange in a dish or a food container with the tomatoes, artichokes and olives. Spoon over the herby oil, scatter with extra thyme and leave to marinate in the fridge overnight.
Prep Time
PT10M
Yield
Serves 6 - 8
Nutrition
- Calories: 366 calories
- Fat Content: 35 grams fat
- Saturated Fat Content: 10 grams saturated fat
- Carbohydrate Content: 3 grams carbohydrates
- Sugar Content: 1 grams sugar
- Fiber Content: 2 grams fiber
- Protein Content: 9 grams protein
- Sodium Content: 3.2 milligram of sodium
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