When I get home from school I need to eat something. It’s been a few hours since lunch and I’m hungry. But deciding what to eat is the challenge. Too much and I will still be full come dinner hour, too little and I’ll still be hungry wondering why I even bothered. My snack choices usually include something like hummus and cut vegetables, maybe a couple dolmathes and some almonds, or sometimes just a hardboiled egg. But, I can’t lie, what I really want is crackers and cheese. I’m not saying I have it, but that’s what I am usually craving.
Often though after a long week it’s nice to have a treat. Snack time becomes “cocktail hour”. Put together a plate of snacks, pour a glass of wine and enjoy. Some olives, maybe some smoked oysters or salumi and of course some cheese. But how to choose? Cambanzola, of course, maybe a nice old cheddar or a tangy goat cheese. Lately I’ve been adding marinated feta to my cheese board. Actually, I’ve been putting it with a lot of things. Veggie filled salads, baked with chicken and artichokes, even on a simple dish of sauteed beans. Marinated feta is perfect for an appetizer tray and ridiculously easy to make ahead and keep for a rainy day.
What are your snacking go-to’s?
1 cup feta (goat or cow) cheese, rinsed
1/3 – 1/2 cup extra virgin olive oil
zest of 1 lemon
1tsp red chili flakes (more or less to taste)
2-3 Tbsp chopped, mixed fresh herbs
(try combinations like thyme & rosemary; oregano & garlic; basil & lemon)
optional: chopped fresh garlic or garlic scapes
Chop the cheese into bite sized cubes. Wash and chop all herbs. Zest the lemon.
In a clean jar pour a bit of the olive oil then alternate layers of cheese, zest, and herbs.
Top with enough oil to cover the cheese. Put the lid on tightly, then gently turn the jar over once or twice to mix the ingredients.
It will keep refrigerated in the fridge for about a week. If it doesn’t get eaten first.