1 piece Feta cheese (approximately 1 1/2 lbs.), French Feta preferred
1/4 c. extra virgin olive oil
Cracked pepper (2 to 3 tbsp.)

Allow the cheese to come to room temperature then crumble in a bowl. Grind fresh peppercorns into the cheese and mix with a fork. Drizzle the oil into the cheese, stirring constantly with a fork until you have a spreading consistency. If the cheese is dry, you will need more oil.

Serve with crusty Italian bread slices, cut into quarters, brushed with olive oil and toasted. Spread the cheese on and enjoy.

A fresh basil leaf or a small piece of sundried tomato can be used as a garnish if desired.