January 24, 2009
The first time I laid eyes on this recipe my mouth watered for about two weeks until we had friends over and I had an excuse to make it. And then I made it again to stuff into chicken breasts, then again just because it’s so good. And then, once again, last night for my friends and colleagues at Thirsty Thursday, on a Friday.
It’s that good.
This little appetizer is the perfect combination of everything that is good; salty feta, fresh cilantro, just a hint of dill and of course, sundried tomatoes. I adapted the recipe from Smitten Kitchen, who adapted it from Whole Foods. I say “adapted” because I don’t use the olives the original recipe calls for, for no reason other than the first time I made it my pitted olives turned out to be un-pitted. I couldn’t be bothered to pit them and I’ve just left them out ever since.
Click here for the recipe at Smitten Kitchen. But when you’re sneaking forkfuls before your company arrives or late night, don’t say I didn’t warn you.