Spiced Marinated Feta

Lovely little bites of creamy feta, all spiced up for the holidays make a simple food gift. Perfect as an appetizer or equally as wonderful folded into a morning omelette.

2 teaspoons whole coriander seeds
1 teaspoon whole cumin seeds
1 teaspoon dried crushed red chile flakes
1 teaspoon dried basil
2 teaspoons fresh grated orange peel
1 1/2 cups extra virgin olive oil
1 pound feta cheese

Combine the coriander, cumin and crushed red pepper flakes in a small frying pan over a medium heat. Shake pan gently until spices are fragrant, about 1 minute. Transfer to a medium mixing bowl. Add the basil, grated orange peel, and olive oil and stir gently to combine.

Slice the feta cheese into 3/4-inch squares. Layer the feta squares into glass jars, leaving about 1/2-inch headroom in jars. Pour the oil mixture into the jar, covering the feta completely. Seal tightly and refrigerate 24 hours. May be made up to 3 days in advance. Keep refrigerated.

Cook's Notes: Danish White 'feta style' cheese has a smooth texture which creates cleanly sliced squares and is also less salty. I like to use a mild, non-assertive extra virgin olive oil, the spices and the feta need no competition. Use different size jars as you like, just make sure to cover the feta completely with the olive oil and spices.