Have you all ever heard of (or better yet, eaten) marinated feta cheese? David Lebovitz just wrote about it today on his blog and it sounds yummy! You can read his 'recipe' HERE. I'm definitely going to try it...I love feta cheese, especially with tomatoes.
Barb, I check David's blog regulary, especially when I was planning our trip to Paris (hi Maureen ), and this sounds amazing. I make this pasta with shrimp and feta that I haven't done in a while but I'm thinking it will be a good compliment - will give it a go when I return.
I read him everyday too and have some feta marinating per his suggestions. Marinated feta is making the rounds of the food blogs - I've noticed it on several that I am addicted to read frequently.
Another thing I like to do with feta, as a quick and easy appetizer, is crumble some in a small oven-proof dish, top with a drizzle of olive oil and fresh thyme, then bake for just a bit - there's no real science to this. Serve with strawberry jam and good bread.
"I am a Southerner. I like the feel of these words. I could no more be otherwise than I could shed my outer skin or change the color of my eyes." Willie Morris
Posts: 1468 | Location: on the Alabama River | Registered: 22 July 2002
Not just feta! when I worked at a fish place,we did cubes of triple cream brie, in cubes in oil, garlic and herbs..and this was tossed on hot pasta! crazy good!
Also I don't know if any of the expats have eve noticed one of my favorite appetizers form hte Maremma area.
Wild boar salami ( I am sure any salami is fine) cut into slices then cubes,packed in olive oil with tiny fabulous black olives garlic chili and herbs! I make it often!
Barb - can you get goat chese? Try it mixed with some thyme on slices of bread. Chop up some figs on top of the goat cheese. Sprinkle the whole thing with a bit of fresh rosemary - toast in the oven. Drizzle with some balsamic and enjoy!
I make strawberry jam with balsamic vinegar and cracked pepper to eat with cheese - it is amazing!
Jerry
The traveler sees what he sees. The tourist sees what he has come to see. ~G.K. Chesterton
I am reserving the falling in love for a fellow, but I make a lot of preserves and pickles for eating with cheeses. When people who aren't used to making 4-6 courses for a meal want to cook Italian, I try to teach them a couple of easy peasy courses, and good cheese with exceptional preserves or special honeys certainly are that.
WE just popped open our first jar of the peach mostarda, Judith. There wasn't much heat, but then you never know with peppers....maybe over time the other jars will have a bit more kick.
We served it just as you suggested, with pecorino, drizzled with a bit of balsamic vinegar....yummy! It was the appetizer to our lunch.....porchetta shadwiches we'd bought at the market! We met up with KatB and her husband Peter, ST's who're staying nearby, so I took the opportunity to have a group tasting of the mostarda. We all agreed it was a winner! thanks for the recipe.
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), and this sounds amazing. I make this pasta with shrimp and feta that I haven't done in a while but I'm thinking it will be a good compliment - will give it a go when I return.
