Wednesday, June 4, 2008

Feta Cheese And Capers

Feta Cheese And Capers
serves 6

1⁄2 teaspoon mixed peppercorns
8 coriander seeds
350g/12oz feta cheese, cubed
2 garlic cloves, thinly sliced
1 bay leaf
1 tablespoon capers, rinsed and
1 sprig of fresh oregano or thyme
olive oil to cover
16 black olives
hot toast

• Using a mortar and pestle, lightly crush the peppercorns and coriander seeds.
• In a screwtop glass jar, layer the feta cheese, garlic, bay leaf, ground peppercorns and coriander seeds, capers and a fresh sprig of thyme or oregano.
• Pour in enough oil to cover the cheese, and marinate for 2 weeks in the refrigerator.
• Serve the feta cheese on hot toast together with the black olives and a drizzling of oil.

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