Saganaki Bites with Sun-Dried Tomato Tapenade
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.
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Credit: Maxime Iattoni
INGREDIENTS
½ cup sun-dried tomatoes, dry, not packed in oil, sliced1 tbsp. olive oil
3 tbsp. pitted kalamata olives, coarsely chopped
¼ tsp. dried oregano
½ 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
¼ cup flour
1 tbsp. thinly sliced mint leaves
Canola oil, for frying
INSTRUCTIONS
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.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.
BUT, I think the oil might be to hot at 375, within 15 seconds, several of the kasseri cubes 'broke open' and spilled their melted cheese out into the oil...giving some, ok, rather tasty cheese crispy wafers.
BUT, I think the oil might be to hot at 375, within 15 seconds, several of the kasseri cubes 'broke open' and spilled their melted cheese out into the oil...giving some, ok, rather tasty cheese crispy wafers.
Rating: 5