Take a block of feta and sprinkle it with Herbs de provence and lots of pink peppercorns crushing some as you put them on there and then pressing into the top of the cheese. Turn over and repeat. Drizzle both sides with olive oil and let it marinate a little while (you don’t have to do this but I like doing it – usually at least overnight in a Foodsaver vacuum pack to really help pull the flavors into the cheese). Place on a dish that has some sort of rim or lip. Drizzle with more olive oil and sprinkle some herbs and peppercorns around the edges. Serve with little toasts or crackers.