Cucumber Tomato Feta
This tasty morsel provides a fabulous feta cheese flavor that will have your guests anxiously awaiting the courses that are soon to follow. This amuse bouche recipe is a perfect items to serve at the beginning of any event, it pairs well with a crisp dry white wine.
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Servings: 16 Appetizers
Calories: 41kcal
Equipment
Large Serving Platter
Vegetable Peeler
Ingredients
- 1/2 Pound Feta Cheese
- 1/4 Tablespoon Black Pepper Freshly ground
- 1/4 Teaspoon Cayenne Pepper
- 1/2 Tablespoon Oregano
- 1 Cucumber Large
- 16 Sun Dried Tomato Pieces
- 16 Fresh Basil Leave Whole
US Customary - Metric
Instructions
- Peel and cut the cucumber lengthwise. Remove the seeds, then cut into logs 1" wide. Cut the logs into pieces, striving to get 16 pieces that measure 1 1/2" to 1" cubed.
- Place the feta cheese on a platter and sprinkle the black pepper, cayenne pepper and oregano over it. Season to taste.
- Cut 16 cubes and place these on top of the cucumber chunks.
- Place a single basil leaf on top of the cheese.
- Place a small slice of sun dried tomato on top of the basil.
- Secure the layers with a toothpick.
Nutrition
Calories: 41kcal | Carbohydrates: 1g | Protein: 2g | Fat: 3g | Saturated Fat: 2g | Cholesterol: 13mg | Sodium: 159mg | Potassium: 34mg | Fiber: 1g | Sugar: 1g | Vitamin A: 107IU | Vitamin C: 1mg | Calcium: 76mg | Iron: 1mg
Tried this recipe?Mention @EpicureChefts or tag #Chefts!