• 3 packages (175g) PC goat's milk feta cheese, crumbled and drained
• 250 ml (1 cup) extra virgin olive oil
• 2 garlic cloves, finely chopped
• 15 ml (1 tbsp) fresh thyme, chopped
• 15 ml (1 tbsp) fresh oregano, chopped
• 15 ml (1 tbsp) fresh basil, chopped
• To taste black peppercorns, crushed
• To taste pink peppercorns, crushed
• To taste salt

• 20 to 24 thin slices baguette loaf
• 60 ml (1/4 cup) olive oil
• 1 garlic clove, sliced in half
• 12 leaves Boston lettuce

1. In a large container with a flat bottom, combine drained and crumbled feta cheese with oil, garlic, herbs, crushed peppercorns and salt. Stir gently, cover and marinate one hour at room temperature. Refrigerate if preparing in advance and take out of the refrigerator one hour before serving.

1. Meanwhile, prepare garlic croutons. Preheat oven to 350°F (180°C). Arrange bread slices on baking sheet and rub garlic halves over bread. Then brush olive oil on each slice. Bake on middle rack of oven until croutons are golden and crisp, about 10 minutes. Let cool.
2. At time of serving, divide marinated cheese over lettuce leaves and arrange in 12 serving plates. Sprinkle with marinade and garnish plate with 2 toasted croutons.

Serves: 10-12