It is officially Thanksgiving week here on the blog!
All week I’ll be bringing recipes that you can serve at your feast, an I thought we’d kick it off with a deliciously easy appetizer.
Honestly, this feta is one you should serve all holiday season! It’s insanely easy to make, and it’s a perfect appetizer to hold everyone over without getting too stuffed before Thanksgiving dinner.
I normally like to save all my room for the big meal, but depending on what time we actually sit down to eat, I’ll need a little something throughout the day to fight off the hangry pains.
Feta cheese is my love language. It’s a cheese I would literally put on just about anything – eggs, salads, quinoa, pizza – crumble that feta! I love the saltiness and the texture it adds to dishes, and it’s not like a super heavy cheese to eat. So while I normally am all about doing some type of brie appetizer (always a good idea), I thought it would be good to switch it up this time around.
I struggled a bit (clearly) with what to name this deliciousness. It can be a spread, a dip, a crumble! You choose. There is really no wrong way to eat it. But there IS a right way, and that is with a really good loaf of crusty bread. I picked up a rosemary olive baguette this time around to stick with the flavor scheme, just make sure it’s something good!
You can make this the morning of, or even prep it the night before (but if you do this – let it sit out a few minutes before serving), either way it takes at most 10 minutes. I recommend letting the feta sit out on the counter for 30 minutes before you make it; it’s much easier to work with a softer cheese than pulling it right out of the fridge. You don’t need to be stressing about appetizers when you’re getting everything prepped for Thanksgiving dinner.
Get your meal planning sheets ready, because we’ve got a lot more Thanksgiving goodies coming your way this week!
- 6 ounces feta cheese
- 3 tablespoons olive oil
- 2 cloves garlic, minced
- 1 teaspoon fresh rosemary
- 1 teaspoon fresh oregano
- 1 teaspoon fresh thyme
- 1 lemon
- Red pepper flakes
- ½ cup pitted kalamata olives
- Let the feta sit out in a bowl at room temperature 20-30 minutes to soften slightly.
- Heat olive oil in a small skillet over medium heat. Add garlic, lemon juice and zest from ½ lemon, and red pepper flakes to the skillet and cook 2-3 minutes. Add in the olives and heat for and additional 1-2 minutes.
- At this point you have two options! You can either add the olive mixture to the bowl with the feta and serve as is (crumble up the feta to make it easier to scoop/spread.) Or you can use a hand mixer and whip the feta until its smooth, then stir the olive mixture into the bowl and serve. Zest a little bit more lemon on top if desired.
- Serve with a good loaf of bread or crackers!