Saganaki Bites with Sun-Dried Tomato Tapenade

Name: Saganaki Bites with Sun-Dried Tomato Tapenade
Total time: PT0D0H0M
Yield: makes 24 Bites
Ingredients: 1 ⁄ 2 cup sun-dried tomatoes, dry, not packed in oil, sliced; 1 tbsp. olive oil; 3 tbsp. pitted kalamata olives, coarsely chopped; 1 ⁄ 4 tsp. dried oregano; 1 ⁄ 2 tsp. lemon zest; 1 tbsp. lemon juice; 1 clove garlic, crushed; Kosher salt and freshly ground black pepper, to taste; 1 lb. kasseri cheese, cut into 1½" cubes; 1 ⁄ 4 cup flour; 1 tbsp. thinly sliced mint leaves; Canola oil, for frying

Serves
makes 24 Bites

MAXIME IATTONI

In this Greek small bite, kasseri cheese, a type of sheep's milk feta, is fried and topped with zesty olive and sun-dried tomato tapenade. Dipping the cheese in cold water before coating them with flour is essential; it helps the flour to adhere and prevents the cheese from leaking into the oil as it fries.

Ingredients

¹⁄₂ cup sun-dried tomatoes, dry, not packed in oil, sliced
1 tbsp. olive oil
3 tbsp. pitted kalamata olives, coarsely chopped
¹⁄₄ tsp. dried oregano
¹⁄₂ tsp. lemon zest
1 tbsp. lemon juice
1 clove garlic, crushed
Kosher salt and freshly ground black pepper, to taste
1 lb. kasseri cheese, cut into 1½" cubes
¹⁄₄ cup flour
1 tbsp. thinly sliced mint leaves
Canola oil, for frying

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Instructions

Step 1

Place tomatoes in a bowl and cover with 1 cup boiling water. Soak until soft, about 15 minutes; drain, add to the bowl of food processor with oil, olives, oregano, zest, juice, garlic, salt and pepper and puree until smooth; set aside.

Step 2

Heat 1½" oil in a deep 12" skillet to 375°. Dip cheese in cold water and dredge in flour. Working in batches, fry, flipping once, until golden brown on all sides, about 1 to 2 minutes. Transfer to paper towels to drain and top each saganaki with 1 tsp. tapenade; garnish with mint.