The perfect entrée for all taste buds! Pair this with some fresh focaccia or any other delicious bread. It won’t last long!
Ingredients 12
Topping
1 jar sicilian olives, drained, roughly chopped
1 ‒ 2 tbsp olive oil, plus extra for drizzling
1 lemon zest, plus extra for garnish
1 tsp rice wine vinegar
1 punnet cherry tomatoes
1 ‒ 2 garlic cloves, minced
hot honey, for drizzling
salt and pepper, to taste
thyme leaves, fresh, for garnish
Base
1 block feta cheese, crumbled
2 tbsp Greek yoghurt
1⁄2 lemon juice
1 tbsp olive oil
salt and pepper, to taste
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Method 7
Drain and roughly chop the .
Add the to a pan with 1–2 tbsp , half of the minced , , and salt and pepper to taste. Pan-fry over medium heat until crispy, then stir in the . Remove from the pan and set aside.
Add the to the same pan with the remaining minced . Cook on medium-low for 10 minutes or until blistered. Season with salt and pepper to taste.
To a food processor, add the crumbled , , juice of ½ , and 1 tbsp . Blend until smooth and thick. Taste and season with salt and pepper if needed.
Spread out the whipped feta base onto a plate. Add pan-fried olives and blistered tomatoes.
Top with more , fresh thyme, hot honey, and salt and pepper to taste.
Serve with your favourite bread (focaccia preferred!)
