This exceedingly simple preparation is ideal as an appetizer when friends visit. Bright hues make it quite attractive as well. The briny accents of feta cheese-made from sheep’s or goat’s milk-work well in tandem with herbs and olives. You can also substitute other fresh, soft goat’s- or sheep’s-milk cheeses for the feta if you’d prefer.
Tip: You’ll find lemony Sauvignon Blanc or other light-styled white wines like Chenin Blanc and bubbly to be excellent pairing partners in your glass.
Excerpted from The Covenant Kitchen. Copyright © 2015 Jeff Morgan. Published by Schoken, a Penguin Random House Company. Reproduced by arrangement with the Publisher. All rights reserved.
ingredients
directions
In a medium bowl, whisk together the olive oil, lemon juice, pepper, and salt.
Place the cheese on a serving plate and pour the oil mixture on top of it. Garnish with the chopped rosemary, lemon zest and olives. Spread onto crackers, toasts, or crusty bread slices.