Olive oil and a sprinkling of herbs create an ultra-flavorful marinade for feta cheese. Serve on spread crusty bread for an elegant appetizer.
5 hours 
12 serving 180 cals 
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 |
DIRECTIONS
Combined the dried thyme fennel seed, cumin seed, and red pepper flakes in a small bowl. Lay the feta slice overlapping serving plate. Sprinkle the feta with the herb and spice mixer.
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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