Ingredient

Marinated Feta

• 6 sprigs fresh thyme
• 7 ounces feta, cubed
• 2 garlic cloves
• 4 sun-dried tomatoes, halved
• 8 peppercorns
• 1 1/4 cups extra-virgin olive oil

Tart Cherry Thyme Butter:

• 1/2 cup unsalted butter at room temperature
• 1 1/2 tablespoons dried tart cherries
• 1 1/2 teaspoons fresh thyme leaves
• 1 1/2 teaspoons honey or pure maple syrup

Herb-y White Bean Dip:

• 1 15-ounce can cannellini beans, rinsed and drained
• 2 tablespoons olive oil
• 2 tablespoons torn fresh basil leaves
• 2 teaspoons fresh rosemary leaves
• 2 tablespoons fresh lemon juice
• 1/2 teaspoon lemon zest
• 1/2 teaspoon sea salt
• freshly ground black pepper
• 1/4 cup water

For serving:

• 2 Persian cucumbers, sliced
• 1 1/2 cups blanched snap peas
• 3 rainbow carrots, chopped
• 2 heirloom tomatoes, sliced into wedges
• 1 baguette, thinly sliced

Direction

1. Make the Marinated Feta. Layer the thyme, feta, garlic, sun-dried tomatoes, and peppercorns into a 16-ounce jar. Top with enough olive oil so that the ingredients are submerged. Chill until ready to use. (If the olive oil thickens in the fridge, let it sit at room temp until liquid.).
2. Make the Cherry Thyme Butter. Combine the butter, dried cherries, thyme, honey, and salt in a food processor and process until the butter is smooth and the ingredients are incorporated. Transfer to a serving dish or store chilled, wrapped in parchment paper.