Marinated Feta with olives, lemon, sesame seeds, and mint

2 tablespoons sesame seeds

7-ounce block of feta cheese

1 tablespoon fennel seeds

Grated peel (zest) of 1 lemon

1 tablespoon fresh lemon juice

2 tablespoons olive oil

1-1/2 teaspoons ground black pepper

3/4 cup mint, finely chopped

20 whole mint leaves

1/2 cucumber, peeled and seeded

10 pitted black olives, halved

Toast sesame seeds in a small, dry frying pan over low heat until nutty and golden, about 3 minutes. Gently rinse feta in cold water. Drain on paper towels. Cut feta into 3/4-inch cubes. Toss feta with fennel, toasted sesame seeds, lemon zest, lemon juice, olive oil, and pepper; coat well. Cover and refrigerate about 4 hours.

Sprinkle feta with chopped mint and toss to coat. Cut cucumber into 1/2-inch cubes. Thread skewers with 1 mint leaf, olive half, cucumber, and feta.

Serve at room temperature.

Makes 20 pieces.

THINK AHEAD: Marinate feta up to

3 days in advance. Store in an airtight container in the refrigerator.

Filo Tartlets With Bang Bang Chicken

2 tablespoons sesame seeds

4 tablespoons smooth peanut butter

1 clove garlic, crushed

2-inch piece of fresh ginger, crushed

2 tablespoons lemon juice

1 tablespoon dark soy sauce

1/4 teaspoon Tabasco

1/2 boneless, skinless chicken breast

1 recipe Filo Tartlets

1 scallion, finely sliced on the diagonal, for garnish

Preheat oven to 350 degrees F.

Toast sesame seeds in a dry pan over low heat until nutty and golden, 3 minutes.

Mix peanut butter, garlic, ginger. lemon juice, soy, and Tabasco in a small bowl, until smooth.

Put chicken in a small pan; cover with water and simmer gently 7 to 10 minutes. Cool completely in cooking liquid. Drain and cut chicken in 1/8-inch diagonal slices. Cut slices in half. Place 1 teaspoon Bang Bang Sauce in each tartlet. Arrange chicken slices on top. Sprinkle with toasted sesame seeds; garnish with scallions.

Makes 20 pieces.

Filo Tartlets

4-ounce package frozen filo pastry (see note)

2 to 3 tablespoons butter, melted


Pastry brush

2 (12-cup) mini muffin pans

Preheat oven to 350 degrees F.

Brush one sheet of filo with butter. With a sharp knife, cut into 2-inch by 2-inch squares. Butter muffin cups and line each one with 4 buttered filo squares placed at slightly different angles. Repeat until all filo has been used. Bake 6 to 8 minutes or until golden brown. Carefully remove tartlets from cups and set on wire rack to cool.

Tartlets may be baked one month ahead and stored in airtight containers at room temperature.

NOTE: Defrost filo according to manufacturers directions. When working with filo keep it covered with a damp dishcloth to keep it from drying out.

(c) Copyright 1999. The Christian Science Publishing Society

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