Herbed Feta

Serve this herbed cheese as part of a meze platter, or for a very simple snack, pile it into a radicchio leaf or onto a bed of romaine or watercress, and accompany it with black olives and roasted pepper strips sprinkled with olive oil and fresh herbs. Serve with slices of grilled garlic bread.

Ingredients

1/2 lb (250 g) feta cheese, cut in small cubes
1 tbsp (15 ml) extra-virgin olive oil
2 tsp (10 ml) fresh oregano, finely chopped or 1 tsp (5 ml) dried oregano
1 tsp (5 ml) fresh thyme, finely chopped or 1/2 tsp (2 ml) dried thyme
1 tbsp (15 ml) fresh flat-leaf parsley, finely chopped
pinch cayenne or hot red pepper flakes
freshly ground black pepper

TIPS: Select firm Greek, Bulgarian or Canadian feta for this recipe. Macedonian feta will be too creamy.

Directions

The version made with dried herbs will keep in the refrigerator for up to a week. Add the fresh parsley and fresh pepper at serving time.

Meze Platter: Meze is the name given to the assortment of tasty morsels that appears on your table in Greece whenever you sit down to enjoy a glass of wine. A meze platter can be as simple or substantial as you please. Include homemade or store-bought versions of dips such as tzatziki, hummus, baba ghanouj and taramasalata. Add a bowl of brine-cured or sun-dried Moroccan olives and warm pita bread.

Comments / Notes:

Recipe from Best Summer Weekends Cookbook by Jane Rodmell, founder of All the Best Fine Foods.

Robert Lamont is the Director of Catering and Retail Operations at All The Best Fine Foods. Robert works closely with Jane Rodmell, the company's President, Executive Chef David Cousins and Mario Totaro, the Pastry Chef to bring All The Best clients the most exciting take out gourmet cuisine in Toronto. All The Best Fine Foods has been a leading gourmet food retailer in Toronto since it's inception over two decades ago. Using the freshest ingredients available and no fake flavourings All The Best is the destination for all your food and entertaining needs.