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Prep Time: 0 Minutes Cook Time: 10 Minutes |
Ready In: 10 Minutes Servings: 4 |
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Mini version packed with the same flavor. I liked this as a Tapas starter. From Fine Cooking Magazine Ingredients:
one-quarter english cucumber |
kosher salt and freshly ground black pepper |
1/4 lb. feta cheese, cut into 16 small cubes |
8 pitted kalamata olives, halved |
8 ripe grape or cherry tomatoes, halved |
2 tbs. extra-virgin olive oil |
Directions:
1. Cut four 1/2-inch-thick diagonal slices from the cucumber and then quarter each slice.
2. Set the cucumber pieces on a large serving platter and season with 1/4 tsp. each salt and pepper.
3. Top each with a piece of feta and then an olive half.
4. Stab a toothpick through a tomato half and then thread through one of the cucumber stacks, pushing the toothpick down to secure it.
5. Drizzle with the olive oil, sprinkle with some more black pepper, and serve.
6. These keep at room temperature for up to 1 hour before serving.
7. From Fine Cooking
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