Spicy Marinated Feta With Grilled Pineapple
Marissa Mullen
Photo by Marissa Mullen
- Serves
- 6 to 8
- Prep Time
- 10 Minutes
- Cook Time
- 15 Minutes
Grilled pineapple is one of my favorite summer staples. Typically paired with a grilled steak or on a skewer with marinated chicken and peppers, grilled pineapple adds that sweet and tangy contrast to round out a savory dish. Here, I’ve added a cheesy twist, pairing the fruit with a slightly spicy marinated feta with fresh thyme and fragrant fennel seeds. Feta can be a very creamy cheese, with briny notes and a soft, fresh texture. This makes for easy marinating, transforming and customizing the flavor. Other herbs like fresh dill, basil, mint, or cilantro will also work well in the marinade mixture. Grill up some bread (I used a sweet brioche, but a chewy bread like baguette or focaccia are also great), and you have yourself a delicious summer appetizer!
Ingredients
Marinated Feta
- 1 (6- to 8-ounce) feta block
- 1/4 cup extra-virgin olive oil
- 1 teaspoon fresh thyme (plus more to garnish)
- 1/2 teaspoon red pepper flakes
- 1/4 teaspoon fennel seeds
- Kosher salt and freshly ground black pepper, to taste
Grilled Pineapple & Toast
- 4 thick rounds of pineapple, core intact, sliced in half
- 1 loaf of bread, such as a baguette, brioche, or focaccia
- 1 tablespoon extra-virgin olive oil, divided
- 1 garlic clove
- Kosher salt and freshly ground black pepper, to taste
- Fresh basil leaves, to garnish
- Edible flowers, to garnish (optional)
Featured Video
Spicy Marinated Feta With Grilled Pineapple
Directions
Instructions
- Step 1
Slice the feta into 1-inch cubes and place in a shallow serving bowl. Meanwhile, in a small bowl, mix the olive oil with the thyme, red pepper flakes, fennel seeds, salt, and pepper.
- Step 2
Evenly pour the olive oil mixture over the feta and set aside until you’re ready to serve. The feta can marinate for up to 24 hours in the refrigerator.
- Step 3
Heat a grill pan or grill to medium-high heat. Lightly brush both sides of the pineapple slices with ½ tablespoon of olive oil. Grill until tender and charred, about 3 to 5 minutes per side.
- Step 4
Slice the bread and lightly brush with the remaining olive oil. Toast on the grill pan until golden brown, about 2 minutes per side. Rub the garlic clove over each slice of toast.
- Step 5
Transfer the hot pineapple and toast to a plate along with the feta. Garnish with basil leaves, fresh thyme, and edible flowers, if using, and serve immediately.