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Olive oil and a sprinkling of herbs create an ultra-flavorful marinade for feta cheese. Serve on spread crusty bread for an elegant appetizer.
12 serving 180 cals 
| 1 1/2 tsp dried thyme | 1/2 tsp dried fennel seed | 1/2 tsp cumin seed | 1/2 cup good olive oil | 1 1/2 lb greek feta, drained and sliced | 1/2 tsp crushed red pepper flakes | Cosher salt TT | ground black pepper TT |
Drizzle with the olive oil and sprinkle with salt and pepper. Cover the dish with plastic wrap and refrigerate for at least 4 hours.
Serve room temperature with spread on crusty bread or pitta triangles.
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