Marinated Feta with Toasted Pita Triangles
Mediterranean style marinated feta cheese and toasted-spiced pita bread triangles are a great pair, delicious and tasty appetizer. Or they can be served as a main course.
Yield
4 servingsPrep
10 minCook
20 minReady
60 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| For the toasted pita triangles | |||
| 2 | each |
pita bread, whole wheat
|
* |
| 4 | tablespoons |
olive oil, extra-virgin
|
|
| 3 | cloves |
garlic
as needed, minced or pressed |
|
| 3 | tablespoons |
mixed spice
|
* |
| 1 | x |
salt
to taste |
*
|
| For the marinated feta | |||
| ¾ | cup |
olive oil, extra-virgin
to taste |
|
| ¾ | teaspoon |
fennel seeds
|
|
| 6 | cloves |
garlic
peeled and sliced lengthwise |
|
| ⅛ | teaspoon |
black peppercorns
lightly crushed |
|
| 1 | each |
rosemary sprigs
fresh |
*
|
| ¾ | teaspoon |
pink peppercorns
whole |
*
|
| 8 ½ | ounces |
feta cheese
|
|
| 5 | each |
sage leaves
or basil leaves, fresh and torn in half |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| For the toasted pita triangles: | |||
| 2 | each |
pita bread, whole wheat
|
* |
| 6E+1 | ml |
olive oil, extra-virgin
|
|
| 3 | cloves |
garlic
as needed, minced or pressed |
|
| 45 | ml |
mixed spice
|
* |
| 1 | x |
salt
to taste |
*
|
| For the marinated feta: | |||
| 177 | ml |
olive oil, extra-virgin
to taste |
|
| 3.8 | ml |
fennel seeds
|
|
| 6 | cloves |
garlic
peeled and sliced lengthwise |
|
| 0.6 | ml |
black peppercorns
lightly crushed |
|
| 1 | each |
rosemary sprigs
fresh |
*
|
| 3.8 | ml |
pink peppercorns
whole |
*
|
| 245.7 | ml/g |
feta cheese
|
|
| 5 | each |
sage leaves
or basil leaves, fresh and torn in half |
*
|
Directions
To make pita triangles:
Preheat oven to 350℉ (180℃).
Cut each pita into quarters, and halve each quarter to make 8 triangles.
Peel each triangle in half to make 16 triangles from each pita.
Place triangles on parchment paper-lined baking sheet.
In small bowl, mix together olive oil and garlic.
Brush each triangle with mixture, then sprinkle over mixture and a pinch of salt.
Bake triangles until golden, about 14 minutes.
Remove and set aside to cool.
To make marinade:
In small saucepan, add olive oil, fennel seeds, garlic, black peppercorns, rosemary and pink peppercorns, and stir well.
Heat mixture over low heat for 4 to 6 minutes to develop flavors, do not let mixture scorch. Remove from heat.
While marinade is cooking, prepare feta: cut cheese into cubes, or halve cheese lengthwise and then cut into 2- by 1½- inch rectangles.
Arrange cheese in serving platter.
Mix basil leaves into marinade and pour marinade over cheese.
Gently toss until all cheese cubes are evenly coated.
Refrigerate for about 30 minutes or longer.
Serve with pita triangles, or place marinated cheese in air-tight jar, then keep refrigerate until ready to use, it can last for a few month.
