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Serves
2 very hungry and slightly boozy parents with plenty left over for lunch the next day
Author Notes
For those nights when you didn't get the kids to bed on time, already had a couple drinks and just don't want to turn on the oven. For the base layer, I used the Mama Claire's French Bread I'd made the day before and pan-toasted them with some butter and olive oil. Then we sat on the floor in front of the television and ate them not even minding about the crumbs! —Niknud
Ingredients
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8 ounces
feta
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1/2
shallot, minced
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1
garlic clove, minced
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1 tablespoon
lemon zest, packed
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1/3 cup
chopped fresh herbs (I used flat leaf parsley)
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1/2 cup
kalamata olives, chopped
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1 teaspoon
dried oregano
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salt and pepper to taste
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1/4 cup
good quality olive oil (or to taste)
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cherry tomatoes, sliced
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pan toasted bread or crackers (toasty bread is better)
Directions
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Combine the first 8 ingredients together in bowl and stir in enough olive oil to make it sort of stick together. Most of the proportions are completely flexible so if you like more (or less) of something go nuts. Slather on top of toasted bread and top with slices of your best cherry tomatoes. You could also do this as an appetizer with crackers or as part of a cheese and olive plate.
Full-time working wife and mother of two small boys whose obsessive need to cook delicious food is threatening to take over what little free time I have. I grew up in a family of serious cookers but didn't learn to cook myself until I got married and got out of the military and discovered the joys of micro-graters, ethiopian food, immersion blenders and watching my husband roll around on the floor after four servings of pulled pork tamales (with real lard!) complaining that he's so full he can't feel his legs. Trying to graduate from novice cooker to ranked amateur. The days of 'the biscuit incident of aught five' as my husband refers to it are long past but I still haven't tried my hand at paella so I'm a work in progress!
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