Feta and olive checkerboard appetiser

INGREDIENTS

1 jar of pitted whole castlevertrano olives

1 block of feta in brine

1 jar of roasted red pepper

1 lemon

fresh cracked pepper

flakey finishing salt

extra virgin olive oil (EVOO)

METHOD

Simply cut up your feta into about 1’’x1’’ cubes and stuff your olives with pieces of the roasted red pepper.

Then begin platting olives and cheese in a checkerboard pattern on a plate, filling with the desired amount.

Garnish with some good EVOO, the juice and zest of a lemon, and fresh salt and pepper.

Recipe credit: Kams Plate