Kalamata Tapenade with Datterini Tomato & Feta Canapes
I am a huge proponent of good ingredients in whatever form these come. I often use produce from Odysea jars because whatever the source product is, I know is of the best quality I can find in the UK. Here the little tomatoes have been semi-dried and have been flavoured with garlic and herbs. This jar of yumminess saves both labour and electricity.
All that is required for these quick canapes is to make a base of your favourite bread, drain the tomatoes and cut some feta in small cubes. Here, it is a case of the ingredients speaking for themselves. You only use small amounts of everything so the jars go a long way.
- Slice the bread and use a cutter to make desired shapes.
- Lay the bread pieces onto a baking sheet, brush with the extra virgin olive oil and dry in the oven at 140C for 10-15 minutes depending on thickness. The crispy bread will keep in an airtight container for at least three days.
- Spoon some Kalamata olive meze to a piping bag. Use a colander to drain in a bowl, reserving the oil so as to return to the jar with any left-over tomatoes.
- Chill a slice of feta in the freezer for 10-15 minutes. This will stop it from crumbling when cut.
- Slice the feta 0.5cm thick and cut again to get perfect little cubes.
- Pipe some Kalamata olive meze onto each canape base, add a drained little tomato next to it and a cube of feta.
- Add a herb leaf and serve.