Busters Recipes

Marinated Feta Cheese and Olives Appetizers

1-1/2 lb. feta cheese, cut into 1 inch cubes
2 cups pitted kalamata olives
2 pkg. (9 oz.) frozen artichoke hearts, quartered, thawed
1 cup extra virgin olive oil
1/2 cup lemon juice
1/4 cup fresh parsley, chopped
2 TB fresh oregano, chopped
6 cloves garlic, minced
2 TB dried whole mixed peppercorns, cracked

1. Place cheese cubes in a large bowl. In another large bowl toss together the olives and
artichoke hearts. In a screw-top jar combine the oil, lemon juice, parsley, oregano, garlic,
and peppercorns. Cover and shake well. Divide mixture evenly between the two bowls; toss
each gently to coat. Cover and store in the refrigerator for 1 to 2 days.

2. Let mixtures stand at room temperature for 1 hour. Transfer to serving bowl(s). Serve with
picks.

Makes 50 appetizer servings.