Crowd-pleasing hors d'oeuvres.
2 tbsp sesame seeds
8 oz. feta cheese
1 tbsp fennel seeds
Grated zest of 1 lemon
1 tbsp lemon juice
2 tbsp olive oil
1-1/2 tsp cracked black pepper
1/4 cup finely chopped mint leaves
20 mint leaves
1/2 cucumber, peeled and seeded
10 pitted black olives, halved
20 2" wooden skewers
Step 1: Toast the seeds in a dry pan over low heat until nutty and golden, 3 minutes. Cool.
Step 2: Gently rinse the feta in cold water. Drain on paper towels.
Step 3: Cut feta into 3/4" cubes. Toss feta together with the fennel, toasted seeds, lemon juice, oil and pepper to coat each cube well. Cover and refrigerate for 4 hours to allow the flavours to combine.
Step 4: Sprinkle the feta with chopped mint and toss to coat each cube well.
Step 5: Cut the cucumber into 20 cubes (1/2" thick)
Step 6: Thread 1 mint leaf, 1 olive half, 1 cucumber cube and 1 feta cube on to each skewer. Serve chilled or at room temperature.
Tip: Marinate the feta up to 3 days in advance. Store in an airtight container in the refrigerator. Skewer feta up to 4 hours in advance. Cover and refrigerate.
Makes 20 skewers
See more recipes from Victoria Blashford-Snell and Eric Treuille.
Reprinted with permission from Victoria Blashford-Snell and Eric Treuille's Hors d'Oeuvres (2012 DK Publishing).