Wednesday, May 4, 2011

Marinated Feta-and-Sun-Dried Tomato Bites

This show-stopper of a recipe comes courtesy of Chatelaine Recipes “Easy Holiday Cooking”. I’ve said it before and I’ll say it again, I love cheese and I love Mediterranean flavours. I also like simple. This recipe was simple to put together and the flavours are gorgeous. 
 I will make one serious suggestion to improve this recipe for yourselves. Do not add 2 large garlic cloves. This was way too garlicky with 2 cloves. Go for 1 clove only. You will thank me.
Marinated Feta-and-Sun-Dried Tomato Bites
1/4 cup very finely diced, oil-packed sun-dried tomatoes, drained
1/4 cup finely chopped fresh basil
2 tbsp finely chopped, pitted kalamata olives
2 tsp balsamic vinegar
1/2 tsp coarsely ground black pepper
1/4 to 1/2 tsp crushed red chili flakes (optional)
2 large garlic cloves, minced
1/3 cup extra-virgin olive oil
6 oz coarsely crumbled feta cheese, about 1 1/3cups
2 small English cucumbers
  1. In a bowl, stir tomatoes with basil, olives, vinegar, pepper, chili flakes, if using, garlic and oil. Add cheese and stir to evenly coat. Cover tightly and refrigerate at least 6 hours or up to 2 days for flavours to meld.
  2. Drag tines of fork down sides of each cucumber to make ridges. Then cut cucumbers in 1/2 inch slices. Using a melon baller or small spoon, create a bowl in centre of each slice. Pat each slice dry and store in refrigerator until needed, up to 1 day. Then spoon enough tomato mixture into each cucumber cup to make a nicely rounded serving. Arrange on a platter. It’s best to serve right away but if making ahead, loosely cover with plastic wrap and refrigerate. Cucumber softens as it sits, but will be fine if left up to 4 hours.
Makes approx. 36 hor d’oeuvre

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