Recipe information
Yield
Makes 6 appetizer
Ingredients
1
tablespoon whole cumin seeds
2
teaspoons whole coriander seeds
1
teaspoon dried crushed red pepper
2
garlic cloves, minced
2
teaspoons grated orange peel
1
1/2 cups extra-virgin olive oil
10
ounces assorted brine-cured green and black olives
3
tablespoons minced fresh basil
2
tablespoons minced fresh cilantro
8
ounces feta cheese, cut into 1/2-inch squares
1
French-bread baguette, sliced
Need to make a substitution?
Preparation
Step 1
Combine cumin, coriander, and crushed red pepper in heavy small skillet over medium-high heat. Shake skillet gently until spices are fragrant, about 1 minute. Transfer to bowl. Add garlic, orange peel, and oil and stir to combine. Mix in olives, basil, and cilantro. Gently stir in feta. Cover and refrigerate at least 1 day. DO AHEAD Can be made 1 week ahead. Keep refrigerated. Bring olive and cheese mixture to room temperature before serving.
Step 2
Transfer mixture to bowl and place on platter. Surround with baguette slices.