Feta cheese, baby tomatoes, green peppers, olives, avocado and red onion are drizzled generously with a herb-infused extra virgin olive oil and scooped up with olive oil crackers. Best served with a chilled glass of prosecco.
Because the oil is used as a dip in this dish, you could use anything from a delicate to an intense oil depending on your guests.
For those who may not be used to quality extra virgin olive oil, perhaps use a delicate or medium oil, as some may find an intense style oil too pungent. For those who regularly use EVOO in its natural state, this dish will sing with a really good quality intense oil, where the bitterness works well with the olives, feta and other Mediterranean flavours.
Olive Oil Crackers
420 g flour
1 tsp (5 ml) salt
1 C (250 ml) warm water
⅓ C (80 ml) good quality extra virgin olive oil
1 tsp (5 ml) fresh flat leaf parsley, finely chopped
1 tsp (5 ml) fresh basil, finely chopped
Mediterranean Topping
⅓ C (80 ml) good quality extra virgin olive oil
¼ tsp (1.25 ml) Maldon salt
a good grind freshly ground black pepper
½ tsp (2.5 ml) sweet paprika
½ tsp (2.5 ml) fresh rosemary, finely chopped
¼ tsp (1.25 ml) chilli paste
1 garlic clove, crushed
8 baby tomatoes, quartered
½ green pepper, deseeded and chopped
50 g feta cheese, crumbled
12 Kalamata olives, pips removed and chopped
½ avocado, chopped
1 Tbsp (15 ml) Parmesan cheese, finely grated
10 g micro greens
Olive Oil Crackers
Preheat the oven to 230 °C and line a baking sheet with baking paper.
In the bowl of an electric mixer fitted with a dough hook attachment, combine the flour and the salt.
Slowly add the water and olive oil and mix for 5-7 minutes until the dough is sticky.
Shape the dough into a large ball. Divide into 8 pieces, roll the pieces into balls, lightly cover with olive oil and place on a plate.
Cover with a clean tea towel and allow to prove for 30-40 minutes. Roll the balls out as flat and as evenly as possible, then cut into pieces with a pizza cutter and place on a lined baking tray. Prick with a fork, sprinkle with sea salt and bake for 12-15 minutes or until golden brown.
Mediterranean Feta, Olive and Veggie Dip
Pour the olive oil into a serving dish. Add the spice, herbs and garlic and mix together. Top with the tomatoes, green pepper, feta cheese, olives and avocado and then grate the Parmesan over the top.
Serve the crackers with the feta cheese mix and scoop and enjoy.