I love myself some feta cheese, but even cut into half-inch cubes, spooning three cubes onto crostini means I'm getting a solid inch-and-a-half of feta. Feta that has been marinading for 5+ days. When I use the word pungent, I don't want you to think I mean "bad," because it is actually "pretty good" (see above). I just want to be thorough in my critique since Sara is thinking about using this recipe at her wedding.
I really enjoyed how soft the peppercorns seemed to get after all that time in the fridge - the pepper flavor was a great aftertaste. I loved the strong rosemary flavor infused into the cheese. But I can't imagine eating more than one serving of this, and we all know that is not the norm for me. That being said, I can't fault the recipe; the cheese is good, just intense. I only had time to put this on crostinis, but I'm sure it would be great on pita, or stuffed into cherry tomatoes, as Sara suggested.
When John got home, he did have more than one serving, and he really liked it. I'm thinking my initial reaction to this cheese might be based on smelling the jar periodically, but the taste is definitely not as a strong as the smell. So if you love Mediterranean flavors, I say give this one a try.