Herb-Marinated Feta and Olives

• 1 tablespoon whole cumin seeds
• 2 teaspoons whole coriander seeds
• 1 teaspoon dried crushed red pepper
• 2 garlic cloves, minced
• 2 teaspoons grated orange peel
• 1 1/2 cups extra-virgin olive oil
• 10 ounces assorted brine-cured green and black olives
• 3 tablespoons minced fresh basil
• 2 tablespoons minced fresh cilantro
• 8 ounces feta cheese, cut into 1/2-inch squares
• 1 French-bread baguette, sliced

1. Combine cumin, coriander, and crushed red pepper in heavy small skillet over medium-high heat.
2. Shake skillet gently until spices are fragrant, about 1 minute.
3. Transfer to bowl.
4. Add garlic, orange peel, and oil and stir to combine.
5. Mix in olives, basil, and cilantro.
6. Gently stir in feta.
7. Cover and refrigerate at least 1 day.
8. (Can be made 1 week ahead.
9. Keep refrigerated.)
10. Bring olive and cheese mixture to room temperature before serving.
11. Transfer mixture to bowl and place on platter.
12. Surround with baguette slices.

cumin seeds, coriander seeds, red pepper, garlic, extravirgin olive oil, black olives, fresh basil, fresh cilantro, feta cheese, bread

Taken from www.epicurious.com/recipes/food/views/herb-marinated-feta-and-olives-105650 (may not work)