We particularly like the flavor and firm texture of Bulgarian feta cheese, which is easy to slice, but other types can also be used.
Recipe information
Yield
serves 6 to 8
Ingredients
1 pound feta cheese, drained well
5 large sprigs fresh dill
5 sprigs fresh flat-leaf parsley
1 scallion, including green parts
1 teaspoon whole pink peppercorns
1 teaspoon crushed red pepper flakes
2 tablespoons extra-virgin olive oil
Preparation
Step 1
Cut the feta into 1/2-inch-thick slices, wiping the knife each time to keep the cheese from crumbling. Arrange on a serving dish.
Step 2
Pick the leaves from the herbs, and chop finely. Slice the scallion into thin rounds. Combine herbs and scallion in a small bowl; stir in peppercorns, red pepper flakes, and 1 tablespoon of the oil. Spoon the herb mixture over the feta. Drizzle with the remaining tablespoon oil, and serve.
Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright Ā© 2007. Published by Clarkson Potter, a division of The Crown Publishing Group.
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