Rosemary, basil, and thyme infused feta is quick, easy, and delicious. With spring’s arrival and the herb garden flourishing, it’s time to make use of fresh, exciting flavors. Herbs are the heart and soul of real food, and add that special touch to so many dishes, making great dishes extraordinary.
Serve this herbed feta on bruschetta, crostini or crackers. This delightful hors-d’oeuvre or snack also makes a charming gift for friends and family. Served outside on the patio with a glass of white wine, this herbed feta is a perfect companion. It’s also delicious crumbled on top of salads or grilled vegetables. Or try it crumbled over some freshly sliced summer tomatoes too.
You’ll need a canning jar approximately 2.5″ wide at the lid x 4.5″ inch tall to hold this recipe. Widemouth pint jars also work well. You can add in some whole herb sprigs around the sides if you like to make it jazz up the presentation, and then add in the roughly chopped herbs. Chopping helps release some of the oils that will help flavor the feta.
You’ll want to buy a block of feta (not the pre-crumbled kind), and if you live near a Middle Eastern or Greek market where they stock a fresh selection of feta cheeses, pick your favorite. My preference is for sheep’s milk feta, which is extra tangy. Of course, the feta will crumble some as you slice it. You can add these into the jar or set them aside as you please. Be sure to use a good quality extra virgin olive oil.
Once it’s prepared, let it sit in your refrigerator at least 24 hours, preferably two to three days. This will allow the flavors to infuse the feta and really come alive. Bring it up to room temperature before serving.
You can use fresh cloves of garlic, or for a twist you could add in some of our garlic confit if you like, or mix it up with the herbs using oregano, dill, or even mint.
If you enjoy this recipe, you might like our flavored butter recipe too!
If you try this recipe, let us know by leaving a comment, rating it, and tagging a photo #thestraightdish on Instagram. Cheers, friends!
This herbed feta is delicious spread on crostini, toast, or added to salads.
- 10 oz Feta Cheese
- 1 teaspoon red pepper flakes
- 2 sprigs thyme
- 2 sprigs rosemary
- 5 basil leaves
- 3 cloves roasted garlic
- 1 cup good extra virgin olive oil
Slice feta into 1/2" thick slices and break around edges to fit into jar. Add additonal crumbles if desired.
Add a layer of feta, some chopped herbs and pepper flakes, then another layer of feta until jar is nearly full, continuing to alternate the herbs and feta until jar is full. Add some sprigs of herbs around edges if desired.
Pour olive oil into jar until just covering the cheese.
Cover and place in refrigerator for at least 24 hours, preferably 48 hours until serving.
To serve, bring to room temperature and empty a portion out into a bowl or straight from the jar.