These easy, homemade Feta cheese croutons are ideal complement to soups (like tomato soup), every-days salads and even spreads. They are crunchy, garlic-y and oven baked – taste and feel sophisticated enough to feed the Queen. Or simply your kids (also royalty!).
ORIGIN OF FETA CHEESE
The original, ancient feta cheese is produced from sheep milk, or a mix of sheep and goat milk. It’s a white, somewhat firm, skinless cheese usually submerged in brine. Since 2002 the name ‘’Φέτα (Feta)’’ has been given special protection under the European Union (EU) Intellectual property law. That way the EU guards foods from specific regions that follow traditional production processes. And consumers know they are buying a quality product they trust (always a good thing if you ask me).
HOW TO MAKE FETA CHEESE LESS SALTY
Salt is a natural preservative used in the cheese making process to inhibit bacteria from forming and help with the draining of the cheese at later stages. If you feel your feta tastes way too salty, follow these easy steps to create the perfect feta cheese taste:
- Place feta cheese chunk in table water and cover completely
- Leave cheese to sit in water for 2-8 hours, depending on saltiness
- Drain feta from water by letting it sit on clean kitchen cloth or wooden board (approx. 30 min or more as needed)
- Cook immediately or store in air tight container for up to 48h*
*Once feta gets soaked in table water, cheese gets softer which is all natural.
Many of the countries around the Mediterranean and Black sea region prepare the so called white cheese –which is basically Feta cheese made entirely from cow’s milk. So, if you encounter firm, white cheese that has been made from cow’s milk – fear not, it’s perfectly tasty and even good for you.
I’ve seen many US food chains sell the so called ‘’Feta Cheese Crumbs’’ – which sounds like crumbled feta from chunks. So, if you have such cheese on hand, feel free to substitute – just bear in mind that texture and form of your croutons will change.
Herbs: needless to say, you can substitute Herbs de province with whatever taste suits you, or simply use fresh, finely chopped herbs you already have in your pantry/garden.
Gluten-free: this recipe easily converts into gluten-free version once you use gluten-free bread crumbs. Want to make your own – check out this article (external link).
Crunchy Feta Cheese Croutons Recipe (15 minutes)
(or other cream soups) and variety of salads. Ready in less than 20 minutes.
- 1 chunk, 8oz/200g white feta cheese, cut in cubes
- 3-4 tbsp olive oil, extra virgin
- 2 tbsp paprika
- 2 tbsp Herbs de Provence, dried
- 4 tbsp bread crumbs, or more as needed
- 1 tbsp garlic powder, optional
- Cut feta cheese chunk in small cubes (feta too salty? See above recipe for tips)
- In medium mixing bowl, place feta cubes, olive oil, paprika, herbs and bread crumbs (and garlic powder if desired). Gently mix until all sides of feta cubes are well coated.
- Place feta croutons onto baking paper and distribute evenly. Bake in preheated oven (400F/200C) until croutons become golden (around 10-15 min in my oven).
- Serve as addition to soups or salads.