Marinated Feta, Olive and Roasted Red Pepper Skewers
Jennifer Danter
These are little bites to warm up your appetite. Although the recipe is small scale, buy a good-sized chunk of feta and double (or triple) the marinade. The cheese will keep well refrigerated up to two weeks. Use in salads or crumble over pizza and pasta. Save the flavourful oil to make dressings or drizzle over roasted vegetables.
2 Tbsp (30 mL) extra-virgin olive oil
1 tsp (5 mL) fresh rosemary leaves
1/2 tsp (2 mL) grated orange or lemon peel
Freshly ground pepper to taste
2 oz (57 g) feta cheese
1 roasted piquillo pepper or 1/2 roasted red pepper, cut into thick strips
4 to 8 olives, pitted
4 wooden skewers
Combine oil with rosemary, orange peel, and pepper. Drizzle over feta and let marinate at room temperature for 20 minutes.
To serve, break feta into four pieces. Skewer cheese along with strips of roasted red pepper and pitted olives. If olives are small, use two per skewer.
Makes 4 skewers.
Each skewer contains:113 calories; 2 g protein; 11 g total fat (3 g sat. fat, 0 g trans fat); 2 g carbohydrates; 0 g fibre; 53 mg sodium
source: "Tapas for Two", alive #340, February 2011
