Rosemary Marinated Feta Cheese

Rosemary marinated feta cheese is the perfect make-ahead appetizer. Feta and olive oil are infused with rosemary, lemon peel and chili flakes. Enjoy with anything you like.

10 oz feta cheese (280 g)
2 sprigs fresh rosemary
½ tsp. chili flakes
2 lemons, peel only
2 cups extra-virgin olive oil

Cut the cheese into cubes and transfer them into a jar.

Rinse and pat dry the fresh rosemary sprigs. Take one, remove the stem and finely chop the leaves.

Throw the remaining full sprig into the jar altogether with the chopped leaves, chili flakes and zest from two lemons. Shake slightly so that the herbs are not stuck in one place.

Pour over the olive oil. Make sure that the cheese is fully submerged. Close the jar and place in the fridge. Let it marinate for at least 24 hours.

Cook's Notes:

• The longer you marinate the cheese the more intense its flavour. Count with at least 24 hours.
• Store the cheese in the fridge. The oil will harden in the fridge so it's best to take it out and leave on a kitchen counter until it liquefies again before serving.
• The rosemary flavoured oil can be used in cooking or when making cheese board. A fresh slice of French baguette dipped in this oil tastes amazing.
• This recipe can be easily halved or doubled.
• For more tips and more detailed explanation I recommend reading the full post.
• I used 1 qt (32 oz/1 L) jar that was little over half full.
• Instead of chopping the rosemary leaves you can also use pestle and mortar. That way the herb will release more flavour into the oil.