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.
Enlarge Image Credit: Maxime IattoniMAKES 24 BITES
INGREDIENTS½ cup sun-dried tomatoes, dry, not packed in oil, sliced
1 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
INSTRUCTIONS1. 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.