Marinated Feta Cheese with Chiles and Herbs

• Gluten free

• Meat

  • 6 Birds eye peppers

• Produce

  • 12 sprigs Tarragon and thyme

• Oils & Vinegars

  • 1 Olive oil to cover, Extra Virgin

• Dairy

  • 16 oz Feta cheese

Found on keviniscooking.com

Description

Ingredients

• 16 oz feta cheese
• 6 Birds Eye peppers, sliced lengthwise
• 12 sprigs of tarragon and thyme each (or herbs of choice)
• Extra Virgin Olive Oil to cover

Directions

• Make sure to clean the glass jar and dry it completely and set aside.
• Cut the feta cheese into 1 inch cubes.
• Layer the jar with herbs, cheese and peppers. Cover with olive oil to the top and seal.
• Store in a cool, dry place to marinate for a week.
• As long as they are covered in oil, the sealed jar can be left on the counter or placed in the refrigerator if you like. Bring to room temp as the oil will thicken from the cold.