Marinated Feta Bruschetta
Marinated Feta
Bring feta to room temperature and serve on top of toasted baguette slices. If you desire, you may arrange the feta bruschetta on a baking sheet and place under a preheated broiler until the cheese is slightly melted and just beginning to brown, about 2 minutes.
Bruschetta
Variation: Grill the baguette slices rather than toasting in the oven. Use your favorite herb combination rather then parsley, oregano, thyme, and basil.
Make It Ahead: Prepare bruschetta one day in advance and store in an airtight container. Marinate feta up to three days in advance.
Makes about 24 appetizers.
- 1/4 cup fresh parsley leaves
- 3 tablespoons fresh oregano leaves
- 2 tablespoons fresh thyme leaves
- 3 tablespoons fresh basil
- 2 cloves garlic, coarsely chopped
- 1 1/2 cups extra-virgin olive oil
- 1/4 teaspoon cayenne pepper
- 1 tablespoon finely minced lemon zest
- 2 tablespoons freshly squeezed lemon juice
- Salt and freshly ground black pepper, to taste
- 1 pound firm feta cheese, cut into 1/2-inch cubes
Bring feta to room temperature and serve on top of toasted baguette slices. If you desire, you may arrange the feta bruschetta on a baking sheet and place under a preheated broiler until the cheese is slightly melted and just beginning to brown, about 2 minutes.
Bruschetta
- 1 baguette, cut into 1/4th-inch thick slices
- 1/4 cup extra-virgin olive oil
- Salt and freshly ground black pepper, to taste
Variation: Grill the baguette slices rather than toasting in the oven. Use your favorite herb combination rather then parsley, oregano, thyme, and basil.
Make It Ahead: Prepare bruschetta one day in advance and store in an airtight container. Marinate feta up to three days in advance.
Makes about 24 appetizers.