There are always those few key items that are a staple in your fridge. Something that you can grab quickly, toss into a bowl and serve to guests (or in my case just eat as one of your many snacks). Of course there are the usual contenders: pickles, olives, crudités, potato chips, which are all great but I like to spice it up while still keeping it simple, if you know what I mean.
Enter feta. There are so many great things about feta…
1. There’s no denying that it is just so damn delicious.
2. As far as cheeses go, it is surprisingly healthy for you. If you’re on a diet or looking for the extra healthy option you can find low fat feta’s, although you may compromise a little on the taste and texture
3. You can use it in so many ways! You can always count on feta to surprise you!
But besides from its versatility and delicious taste, is it’s shelf life. You may not know this but kept in the refrigerator, this cheese, if submerged in brine, or an oil, can be kept for months at a time. Of course, in my house in never lasts that long – we can’t help but devour it all instantly, but if you are lucky enough to hold strong willpower (much unlike me), then you’ll luck out for a few months.
I like to buy my feta as a whole block, which allows me to do with it as I please. I set aside a small amount for crumbling into salads or omelettes, and then cut the rest into cubes which will then marinate with different flavors for about a week or until I decide that I’ve tortured myself enough and give in. It’s a quick and easy recipe, lower in calories than most other cheeses, and a complete life saver.
It’s about time I had some… excuse me now.
You will need
- 1 block of feta
- 1/4 cup extra virgin olive oil
- 1 tablespoon pink peppercorns
- 2 cloves of garlic cut into quarters
- pinch of sea salt and pepper to taste
- Optional: herbs of your choice. Rosemary and thyme both work great
- Cut the feta into small to medium sized cubes and transfer to a jar or container.
- Add in the remaining ingredients, close container and shake to mix well.
- Refrigerate for about a week when the flavors have infused into the cheese.
- Serve alone or with crackers or crudités.