Marinated Feta Cheese and Olives Appetizers

[Guest guest]

Marinated Feta Cheese and Olives Appetizers

 

1-1/2 lb. feta cheese, cut into 1 inch cubes

2 cups pitted kalamata olives

2 pkg. (9 oz.) frozen artichoke hearts, quartered, thawed

1 cup extra virgin olive oil

1/2 cup lemon juice

1/4 cup fresh parsley, chopped

2 TB fresh oregano, chopped

6 cloves garlic, minced

2 TB dried whole mixed peppercorns, cracked

 

1. Place cheese cubes in a large bowl. In another large bowl toss together

the olives and

artichoke hearts. In a screw-top jar combine the oil, lemon juice, parsley,

oregano, garlic,

and peppercorns. Cover and shake well. Divide mixture evenly between the two

bowls; toss

each gently to coat. Cover and store in the refrigerator for 1 to 2 days.

 

2. Let mixtures stand at room temperature for 1 hour. Transfer to serving

bowl(s). Serve with

picks.

 

Makes 50 appetizer servings.