If you’re looking for an easy, bold, and visually striking appetizer for your next dinner party, you have to try this Smoky Marinated Feta. With just a few ingredients and Mediterranean influences, this make-ahead dish is perfect for hosting or snacking.
Described as a “flavor bomb”, this smoky marinated feta is the kind of appetizer you want to serve at your next dinner party. It’s the kind of dish that yields incredible flavors from a handful of simple ingredients and can be made ahead.
And it’s also great for snacking.
When you see the words smoky and feta together, you know that whatever it is, it’s going to be good. Unsurprisingly, this versatile dish is both bold and delicious, but also visually stunning – which makes it an incredible addition to any dinner table.
Adapted from Ottolenghi – I’m a big fan of his recipes – this is one his classic recipes: heavily Mediterranean influenced, simple ingredients, and bold flavors. This is a great dish that can be anything you need: an appetizer, a snack, or a condiment.
As an appetizer, it can be made ahead then served alongside some crusty bread. It can be a snack, eaten with fresh slices of baguette. And it can also be this wonderful little condiment you keep in a jar in your fridge then served on toast, in a salad, or compliment a charcuterie board.
How to Make Smoky Marinated Feta
This marinated feta is made by infusing olive oil with charred garlic, bay leaves, and chili peppers, then allowing the cubed feta cheese to sit in this flavorful oil bath so that it can absorb all that flavor.
Charring the aromatics enhances their flavors, creating a rich and slightly smoky taste. This adds depth to a dish, producing a more complex flavor profile. Charring also releases their fragrance, adding to the aroma of the dish.
And this all happens really quickly, so you want to start with a pan that’s very hot. As soon as the garlic, lemon zest and chillies hit the hot pan they start burning and browning, so keep an eye on them.
Turn them halfway, stirring occasionally, until evenly charred and fragrant.
Remove from heat and add the olive oil, along with the paprika and salt, making sure to mix well to combine.
Then add the feta and toss gently to coat. You want every piece of feta to be coated in olive oil. You can then transfer it to a shallow container, a bowl, or a jar and let it marinate at room temperature if you’re serving it within a few hours.
If using later, keep it in the fridge in an airtight container, but remember to bring it to room temperature before serving (it will solidify in the fridge), so take it out of the fridge an hour or so before serving time.
I had only dry bay leaves, so that’s what I ended up using. But if you can get your hands on fresh bay leaves, go ahead and use them.
Serving Suggestions
Feta cheese makes a great appetizer for entertaining. Its salty and tangy flavor profile paired with a unique crumbly and creamy texture means that it brings an interesting dynamic to dishes.
This condiment is a perfect addition to a mezze platter. It pairs wonderfully with olives, hummus or a salad. Add it to toasts or to grain bowls. Serve with fresh baguette or pita. The olive oil is infused with so much flavor, you need some nice crusty bread to mop all that deliciousness up.
As always, make this recipe your own and use whatever spices or herbs you have on hand. Also, feel free to adjust the ratios, making it as spicy and salty as you like.
Loved this smoky marinated feta? Don’t forget to pin it or share it with your cheese-loving friends! And if you try this recipe, please let me know in the comments. I’d love to hear from you!
Ingredients
10 garlic cloves, peeled and crushed
1 lemon (skin peeled into 6 strips)
4 bay leaves
2 small chili peppers, cut in half lengthwise
250 ml olive oil
1 tsp flaky sea salt
1 1/2 tsp smoked paprika
360g feta cheese, cut into 1/2-inch cubes
Directions
Place a small sauté pan or skillet over medium-high heat. Once the pan is very hot, add the garlic and cook for 3 to 4 minutes, turning halfway, until cloves are charred.
Add the lemon strips bay leaves, and chili peppers, and cook for about 90 seconds until lightly charred and fragrant.
Remove the pan from the heat, then add the olive oil, salt, and paprika. Stir to combine.
Add the feta to the infused oil and stir gently so that each piece of cheese is coated in oil.
Transfer the cheese and oil to a shallow container. Allow the feta to marinate at room temperature if you’ll be eating it within a few hours. Otherwise, refrigerate it in an airtight container (if using later, take the feta out of the refrigerator about an hour or so before you want to serve it to allow the oil to come back up to room temperature and desolidify). Smoky Marinated Feta keeps in the refrigerator for up to 5 days.
@heythereannao let’s make marinated feta!! takes 5 minutes
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