Ingredients
- 15 radishes
- 4 oz feta cheese crumbled (about 1 cup)
- 1/4 cup yogurt plain
- 1 clove garlic minced
- black pepper
- 1 fennel small bulb
- 18 Kalamata olives
- 4 pita bread quartered
Servings:
Units:
Instructions
- Halve the radishes and place in a bowl of ice water for 30 minutes.
- With a fork, mash the cheese, yogurt, and garlic together in a small bowl. When the mixture comes together, add pepper to taste. Place the cheese mixture on a dish, and put the dish in the center of a large serving platter.
- Remove and discard stems and fronds from the fennel. Cut the bulb in half through the base and remove the core. Lay flat-side down, and slice lengthwise into 1/2-inch thick slices. You will have long strips of fennel.
- Arrange fennel and olives around the cheese spread. Drain radishes and pat dry, then arrange on the platter with the fennel and olives. Serve with the pita.
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