Herb & Garlic Marinated Feta

Really nice on crackers or spread on Bruschetta! Updated 27/09/2006: As pointed out by NeonPrincess, light/lite olive oil is better to use. This is what I normally use and failed to document it. Thanks!!! :-)

• Ready In: 15 mins
• Serves: 4

Ingredients

• 250  g  danish feta cheese
• 1  teaspoon dried herbs (basil, oregano, parsley, thyme)
• 1  garlic clove, crushed
• 2  teaspoons lemon juice
• 1  teaspoon  whole grain mustard
• 1  teaspoon basil pesto
•  cracked black pepper
•  light olive oil

Directions

1. Mix into a jar with a good seal (eg. approx 200g glass coffee jar) 1/2 cup of oil and all other ingredients, except Feta Cheese.
2. Cut Feta into approximately 2cm cubes. Add cubes to jar, a few at a time and then swirl oil to coat cheese.
3. When as much cheese is in jar that will fit, cap jar and invert a few times to coat cheese thoroughly, then top up with more oil til all cheese is coated. Invert jar a few more times and refrigerate.
4. The Olive Oil will solidify when refrigerated. Use in salads or serve at room temperature with crusty bread. Reserve marinated oil to use in dressings.
5. Marinate for at least 24 hours, will keep in refrigerator for up to 2 months.