Charred Lemon & Chili Marinated Danish Feta
By Katherine OwenFebruary 26, 2025
Danish feta is softer and creamier than traditional Greek feta, making it perfect for spreading onto warm bread. Marinating it with charred lemon, chili, and olive oil enhances its rich flavor, creating a simple yet bold appetizer. Serve it as part of a mezze platter, with crusty bread to scoop up the infused oil, and pair it with a chilled glass of white wine.
Recipe Information
Prep Time: 10 minutes
Cook Time: 30 minutes (marinating)
Yield: 4-6 servings
Ingredients
- 200g Danish feta cheese, cut into large chunks
- 1/2 cup extra virgin olive oil
- 1 small lemon, thinly sliced
- 1-2 red chili peppers, thinly sliced
- 1-2 green chili peppers, thinly sliced
- 1 clove garlic, smashed
- 1/4 teaspoon black peppercorns
- 1 teaspoon fresh thyme leaves (or oregano)
- 1 tablespoon chopped parsley
- 1/2 teaspoon red pepper flakes (optional)
- Flaky sea salt, to taste
Instructions
- Char the Lemon: Heat a dry skillet over medium-high heat. Add the lemon slices and cook until lightly charred, about 1-2 minutes per side. Set aside.
- Assemble the Marinade: In a shallow dish, add the Danish feta chunks. Scatter the charred lemon slices, sliced chilies, smashed garlic, and black peppercorns over the cheese.
- Infuse with Olive Oil: Pour the olive oil over the feta, ensuring it’s mostly submerged. Sprinkle with thyme (or oregano), red pepper flakes, and a pinch of flaky sea salt.
- Let it Marinate: Cover and let sit at room temperature for at least 30 minutes before serving (or refrigerate for a few hours for deeper flavor).
- Serve: Garnish with chopped parsley and serve with warm, crusty bread and a glass of white wine.
Chef’s Notes:
- Danish feta is softer and more spreadable than Greek feta, so handle it gently to keep some texture.
- Let the feta sit at room temperature for 10-15 minutes before serving to maximize flavor.
- Swap the chilies for mild roasted peppers if you prefer less heat.
- This marinated feta keeps well in the fridge for up to a week—just let it come to room temp before serving.
