Ingredients
4
fresh thyme sprigs
2
fresh oregano sprigs
3
strips (3x1-inch each) lemon peel
1
teaspoon black peppercorns
1/2
teaspoon crushed red pepper flakes
8
oz feta cheese, cut in 1/2-inch cubes
1
cup extra-virgin olive oil
1
can (11 oz) refrigerated Pillsbury™ Original French Bread
2
tablespoons butter, melted
Preparation
In pint-sized glass jar, arrange herbs, lemon, peppercorns and pepper flakes. Top with cheese. Pour olive oil over cheese mixture; cover and refrigerate 3 days. Serve with toasts. Any leftover cheese mixture can be covered and refrigerated up to 4 days longer.
At least 1 1/2 hours before serving, make the toasts. Heat oven to 350°F. Spray 15x10x1-inch pan with cooking spray. Bake French bread 24 to 26 minutes or until browned. Cool completely, at least 30 minutes. Cut into 1/2-inch slices. Brush slices on both sides with melted butter. Return to pan; bake 10 to 15 minutes, turning once, until light golden brown.
