As a celebration of our new range we thought it appropriate to give you a delicious, simple recipe to compliment the perfect setting. Open that bottle of bubbly and serve one of my favorite meze’s made from feta and peppers served on a classical wooden board. Serve the meze with ready made pita breads which you either warm on a sandwich toaster or quickly dry cook in a frying pan on the stove. If you are feeling brave, make your own. They are really simple to do. I will post a recipe in the next couple of days on how to make them.
Once warm, cut the pita breads into triangles and brush over with a tiny bit of olive oil using a pastry brush and some crushed salt. Be sure to take one of our small bowls and mix together some olive oil, a little bit of crushed garlic, a pinch of salt and if you like a bit of a bite, add some dry or fresh chilli for dipping the bread. You can also use ciabatta or even a french loaf cut into diagonal slices which you can toast in the oven and brush some olive oil and salt over. You can make this a few hours before and let it stand at room temperature.
Next onto the meze. This is so quick and easy to do and can be made up to a week in advance.
Feta and Pepper Meze
1 clove garlic (sliced)
small tub Danish feta (you can use normal feta if you prefer, this is just creamier)
fresh rosemary sprigs (3 or 4)
fresh thyme (8 sprigs)
cup of olives (preferably without pips)
Roasted Red Peppers
2 or 3 red peppers
1 clove garlic (crushed)
tsp of origanum (dry)
1/4 cup olive oil
Assembly is easy. Place the feta on a serving board using an egg flip so as not to mix the olives as the colour can run. Scatter the peppers on top to finish off. Lay the pita bread on one of the corners together with the small bowl of olive oil and chilli.
The peppers are delicious the next day on a sandwich or even heated as a vegetable for dinner.
Happy Celebrations, the Gratitude Gifts team