The Washington Post
Marinated Feta and Grape Skewers
6 to 7 servings (makes 21 skewers)
You’ll need 21 toothpicks or short skewers.
Total time: 20 mins, plus 1 to 3 hours marinating time.
MAKE AHEAD: The feta needs to marinate at least 1 and up to 3 hours before serving. The skewers may be made several hours in advance and stored in the refrigerator until ready to serve. Let come to room temperature before serving.
From cookbook author and registered dietitian nutritionist Ellie Krieger.
1 teaspoon fennel seed
1/ teaspoon whole black
2 tablespoons olive oil
11/ teaspoons finely grated
1 tablespoon fresh lemon juice One (4-ounce) block feta cheese, cut into 1/2-inch cubes (to yield 21 cubes)
21 fresh mint leaves (1/ cup)
21 green grapes (1 cup)
Place the fennel seeds and peppercorns into a small, sealable bag and use a mallet or rolling pin to coarsely crush them. Alternatively, crush them using a spice grinder.
Transfer the crushed spices to a medium bowl. Add the oil, lemon zest and juice, and stir to combine. Gently stir in the feta cubes and marinate for 1 hour at room temperature or up to 3 hours in the refrigerator, stirring gently a few times as they marinate.
To make the skewers, place a mint leaf about 3/ inch up the
4 skewer, then add a grape, and then gently place a cube of the marinated feta on the end. Serve, or refrigerate until needed.