I never would have looked at this recipe from Whole Foods website and decided to make it but a block of feta was the Friday special at Whole Foods one day and while I was walking through they had this dish to try. It was very tasty and full of flavor. Even those in the house who were not really feta lovers thought it was great. Changes - I did not use whole peppercorns since I didn't want to buy a whole bottle just for this dish (we aren't pepper lovers) and I used a little extra lemon peel since we love lemon.
1/2 pound feta cheese, drained, patted dry and cut into 1/2-inch cubes
2 to 3 sprigs fresh thyme and rosemary
4 to 5 wide strips lemon zest (removed with a vegetable peeler)
1 bay leaf
1 teaspoon fresh ground pepper
Olive oil
Put feta cheese into a glass pint jar or plastic tupperware container. Gently tuck thyme, zest, bay leaf and peppercorns into jar then cover contents with olive oil. Seal tightly and chill for at least 2 days or up to 1 week. Bring to room temperature before serving. Drain and save olive oil before serving. Serve over some lettuce with mini toasts.
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