Marinated Cheese
Thomas J. Story
Our kind of easy cheese course: briny, tangy feta spiked with two kinds of pepper and lifted with fresh herbs and citrus. Smash onto homemade flatbread or just eat straight from the serving platter.
How to Make It
1
Dice the feta into 1-inch cubes and arrange on a plate. Sprinkle with Aleppo pepper, black pepper, herbs, and lemon zest. Drizzle generously with olive oil so it’s sitting in a little pool. The extra olive oil is delicious sopped up with fresh flatbread.
Ingredients
8 oz feta, preferably Valbreso sheep’s-milk feta
½ tsp Aleppo pepper
black pepper
5 sprigs dill, roughly chopped
3 sprigs mint, picked
1 lemon, zested
About 1/2 cup olive oil
Directions
1
Dice the feta into 1-inch cubes and arrange on a plate. Sprinkle with Aleppo pepper, black pepper, herbs, and lemon zest. Drizzle generously with olive oil so it’s sitting in a little pool. The extra olive oil is delicious sopped up with fresh flatbread.
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