Description
This delicious Grilled Feta with Chimichurri and Pistachios recipe features a smoky, melty block of feta cheese served with a vibrant, herbaceous chimichurri sauce and crunchy roasted pistachios. Perfect as an appetizer or light snack, it pairs wonderfully with crackers or crostini for a flavorful Mediterranean-inspired dish.
Ingredients
Scale
Chimichurri Sauce
- 1 cup fresh cilantro
- ⅔ cup fresh parsley
- ¼ cup red wine vinegar
- 2 garlic cloves, minced
- ½ teaspoon dried oregano
- kosher salt and pepper to taste
- ¼ teaspoon crushed red pepper flakes
- ⅔ cup olive oil
Main
- 1 block of feta cheese (8 ounces or more)
- ⅓ cup chopped roasted pistachios
Instructions
- Preheat the Grill: Preheat your grill to the highest setting and place a cast iron skillet directly on the grill grates to heat up along with the grill.
- Prepare Chimichurri: Finely chop the fresh cilantro and parsley on a cutting board. Mince the garlic cloves. In a bowl, combine the chopped herbs, garlic, red wine vinegar, dried oregano, and a generous pinch of kosher salt and pepper. Whisk in the olive oil until well combined, then stir in the crushed red pepper flakes. You can prepare this sauce ahead of time and refrigerate it in an airtight container.
- Grill the Feta: Once the grill and skillet are hot, carefully place the block of feta cheese directly into the skillet. Grill the feta for 3 to 4 minutes until it begins to soften and develop grill marks, then gently flip it and grill for an additional 3 to 4 minutes until melty.
- Assemble and Serve: Remove the hot skillet from the grill carefully. Transfer the grilled feta to a serving plate if possible. Spoon several spoonfuls of the chimichurri sauce over the feta, then sprinkle chopped roasted pistachios on top. Serve immediately with crackers or crostini for a delightful appetizer.
Notes
- Use a well-heated cast iron skillet for even grilling without the feta falling through the grill grates.
- The chimichurri sauce can be made up to a day in advance to allow the flavors to meld.
- For a milder heat, reduce or omit the crushed red pepper flakes in the chimichurri.
- Substitute pistachios with toasted walnuts or almonds if preferred.
- Serve with crusty bread or vegetable crudités as alternative serving options.
