This Marinated Feta makes for a great holiday appetizer or light dinner! Pop open a bottle of wine and share this one with friends!
Happy almost Thanksgiving, friends! If you’re here in the States, then I hope you’re ready for Turkey Day. This coming weekend is always one of my favorites of the entire year. First of all, there’s the food. I like food. I like to cook food. I like to eat food. I like to talk about food. So of course Thanksgiving is up there for me! We always make a full Thanksgiving feast here in our house even though there’s only 2.5 of us here. (I’m counting Robbie as a half since I’m pretty sure he won’t touch the turkey…but I can always hope.) That means we have awesome leftovers for a solid week after Thanksgiving. Football, Christmas decorating and delicious leftovers. And maybe a nap on the couch somewhere in there, too. That’s one perfect weekend!
Speaking of Christmas decorating, our tradition around here is to go out and get our tree the morning after Thanksgiving. Some years that means I have to knock snow off of the trees so I don’t pick one with a huge gap in the branches. (I totally messed that up last year…but we hid the gap against the wall, so it kinda worked out.) I grew up decorating real Christmas trees, and it’s a tradition that I’ve stuck with as I’ve gotten older. I know it’s more work, but there’s just something fun about the smell of a real tree! We do have a fake tree that we put up in our basement next to our entertainment area. It’s a great place to hang our collection of silly childhood ornaments that we just can’t get rid of!
Speaking of fake Christmas trees, have you guys heard of the upside-down Christmas tree? I know everyone has their favorite traditions for the holidays, but an upside-down Christmas tree? Say what? Yup, a Christmas tree that hangs from the ceiling. Apparently, this tradition has roots that date all the way back to the 7th century. This tradition is new to me, but I actually have to say that it’s kinda cool. I mean it keeps all of the ornaments out of reach of the dogs and little toddler’s hands…and it makes more room for presents! Will I be hanging an upside-down Christmas tree this year? Not a chance. I’m too traditional. But the idea is still fun!
Another one of our favorite holiday traditions is appetizers for dinner. Invite a couple friends over, open up a bottle of wine and set out some appetizers. Spending time with good friends while sharing good food is what the holidays are all about! This Marinated Feta is one of our favorite appetizers to make, too. It’s super (like silly) easy to make, and it’s an appetizer gift that keeps on giving. Just replace the feta (or the oil) as it’s used and this Marinated Feta will keep for several months in the fridge.
This Marinated Feta does need to marinate (thus the name) for at least 48 hours, so you do have to plan ahead just a wee bit. But after that, the work is all done. We like to set out a bowl of Marinated Feta along with crackers and pieces of crusty baguette. It makes for a delicious snack or light meal. In fact, this would be a fun one to set out while decorating your tree this year…upside-down or otherwise. Cheers, friends, and have a great Thanksgiving! I’ll be back on Black Friday with a delicious cheesecake to get your Christmas season started off right!
(Oh, and one more thought about those upside-down Christmas trees. Can you imagine what would happen if you decide to hang that tree from the ceiling but something goes wrong? Talk about one heck of a bad way to wake up in the middle of the night!)
- 8 oz. feta cut into ½” cubes
- 5-6 springs fresh thyme
- 5-6 sprigs fresh rosemary
- 2 large strips of lemon rind use a vegetable peeler
- 2 garlic cloves peeled and smashed
- 1 bay leaf
- 1 Tbsp fresh lemon juice
- ½ Tbsp whole black peppercorns
- 2 tsp dried oregano
- ½ tsp dried red pepper flakes
- extra-virgin olive oil
- Place the cubed feta in a large, clean glass jar. Tuck remaining ingredients except for oil (thyme, lemon rind, garlic cloves, bay leaf, lemon juice, peppercorns, rosemary, oregano and red pepper flakes) around the feta.
- Add enough olive oil to cover.
- Seal and refrigerate for at least 48 hours.