This quick appetizer is so easy to throw together. It’s great all on its own, or as an extra special addition to your next cheese plate or crudités board. I serve it with homemade crostini; slice baguette on an angle, drizzle with olive oil and sea salt, and toast for 10mins at 350, or until golden brown. I suggest making a double batch and tossing some with fresh pasta and roasted broccolini for a super simple mid-week dinner. The possibilities are endless!
6oz of high quality feta cheese, drained from brine.
1/4 olive oil
1 fresno chili, sliced or 1 tsp crushed red pepper flakes
2 tbs chopped herbs (any that you like)
zest of one lemon
pinch of sea salt and fresh cracked pepper
Marinate all ingredients together in a bowl for at least one hour and up to 1 week. Serve with crostini.