While I’ve been searching online for new ways to use fresh tarragon, I’ve come accross this brilliant idea: extra virgin olive oil + chopped tarragon + feta cheese. It sounded quite exotic at first but with a bunch of beautifully aromatic tarragon on my window sill, I had no time to lose.
I chopped up plenty of tarragon leaves, put them into a cup and drizzled them generously with extra virgin olive oil. I sliced the feta cheese into cubes, placed them into a pot and covered with tarragon oil. I covered the pot with a lid and refrigerated for 24 hours.
And the flavor?? WOW. Sweet and just a little bit spicy – that’s how I would describe it. Using the best quality extra virgin olive oil is quite an imperative here, of course. Also important: use a mild flavored (i.e. not piquant), fruity oil.
And what to do with tarragon marinated feta cheese? I suggest trying this simple cucumber plate: slice the cucumber thinly, arrange the slices on a plate and sprinkle with fine sea salt and freshly ground black pepper. Top with marinated feta cheese and drizzle with more tarragon infused oil. Cucumber pairs gorgeously with tarragon (another thing I learned!). You can serve this as an appetizer or as a part of cold buffet.