My husband is a feta cheese fanatic. So, when he makes one of his frequent Costco runs, he invariably comes home with a 2-pack of feta. (Unless of course we already have some on hand. Even then, he might just pick some up because “we don’t want to be without. Right?”) He simply can’t help himself! He loves the stuff.

Of course, I am right there with him. But I at least have the good grace to show some restraint in how much and how often this salty, tangy, sharp, and creamy delicious cheese makes it to my mouth! But not Mr. C. He could eat feta cheese every day of his life!

So, in order to change things up a bit for him or whenever I deem it desirable to offer an appetizer to friends or family as a before dinner treat, I make this recipe. It is very similar to my Marinated Goat Cheese recipe (on site), with the exception being that I always have feta in the house. (No duh!) Whereas I must make a special trip to a grocery store to pick up goat cheese. Regardless of which cheese I use; I can always count on my dear husband to gobble it up!

So, if you too are a lover of feta cheese, give this recipe a try. It makes for just a perfect appetizer, and it is so very easy to prepare. (Great in or on salads too.)

Now, if you have never tasted feta, do yourself a favor and buy some at your earliest convenience. Or if you might wonder how to use it besides in this recipe, I have listed some of my other recipes that include this delightful ingredient.

Corn and Black Bean Salad with Feta

Mediterranean Quinoa, Fresh Vegetable, and Feta Cheese Salad

Roasted Beets, Candied Pecans, and Feta Cheese Salad with Balsamic Vinegar Dressing

Crumbled Feta Cheese Topped Vegetarian Lentil Soup

Creamy Feta Cheese Dip

Honey, Thyme, and Balsamic Glaze Dressed Beets with Feta Cheese

Spinach Salad with Walnuts, Feta Cheese, and Dried Cranberries

Spinach with Almonds and Feta Cheese

Cucumbers with a Yogurt, Feta, and Dill Dressing

Crispy Zucchini Fritters

Mediterranean Brown Basmati Rice Salad

Pearl (Israeli) Couscous Tabbouleh Salad

Mediterranean Quinoa Salad

Well, that’s all I have to offer today. It’s drizzling outside, so there goes any hope of my getting more pruning done in the yard today. I was able to hack a few bushes back into submission yesterday, but there are still plenty awaiting my ministration.

One of my regrets about getting older is not being able to work in the yard like I could when I was younger. I miss getting down on my knees and digging up the earth in preparation for planting something lovely for us to enjoy. I even miss my ongoing and frustrating battle with weeds. There is just something that used to bring me such delight when I could eliminate a dandelion or other obnoxious weed from the yard. I wonder if Freud would have had something worrisome to say about my gusto for the kill. But luckily, he’s gone to his maker, and my knees have reminded me on numerous occasions that my time of weeding in the garden is long gone.

Perhaps in the long run, it’s for the best that my enjoyment of our yard is confined to views from a window or our deck. Seems mentally healthier to appreciate the beauty in our yard and not dwell on the desire to kill. Even if the kill instinct only involved the extinguishment of weeds!

May you too enjoy and appreciate all the majesty and beauty that Mother Nature provides on a daily basis.  

Peace and love to all.

½ c. extra virgin olive oil

2 cloves garlic, finely minced  

1 T. fresh basil chiffonade 

¾ tsp. dried thyme

1½ tsp. dried oregano

1/8 tsp. crushed red pepper flakes

¼ tsp. kosher salt

freshly ground black pepper 

8 oz. feta cheese, cut into ¼- inch sized pieces

In a flat covered container, whisk together the olive oil, garlic, basil, thyme, oregano, crushed red pepper flakes, salt, and pepper. Add feta cubes to oil. Gently turn cheese a couple of times to coat. Cover and refrigerate for at least 1 to 2 days before serving at room temperature with crackers or baguette slices.