White cheese in brine is a little wordy, so for this recipe I'll be applying the extra t, just to be safe.
1 slice of your favourite fetta cheese
assorted soft herbs
freshly ground pepper
2 garlic cloves, very finely sliced
fresh chilli, to taste, very finely sliced
good olive oil
First thing is the pat your slice of fetta cheese dry on a paper towel. Next dice into a smallish cube (maximum 1cm width) and place in a bowl.
Prepare the herbs - I like to maintain a theme with my herbs. This version will have Asian flavours so I'm using, coriander, chives, lime leaf, parsley. If I wanted a more Mediterranean feel, I'd use basil, sage, rosemary, oregano and thyme. Feel free to experiment with your favourites.
Add the sliced garlic and chillies and finely chopped herbs to the cheese. Carefully toss through. Generously grind over the top with fresh pepper, then toss again.
Pour enough olive oil (use a good oil - why sacrifice the dish and use a horrible tasting oil) until it covers the cheese. Seal the bowl with plastic wrap and place in fridge to allow the flavours to develop.
You can if you like, place the herb and cheese mix into a sterilised jar, cover with oil and seal for a more longer life product.