Serve these Mediterranean-inspired feta cubes and roasted peppers with sliced baguette
or pita wedges to soak up the spicy, herb-infused oil. Crushing the fresh herbs before adding
them to the oil mixture releases more of their pleasing aromas and flavours.

INGREDIENTS

• 1/2 cup chopped drained jarred roasted red peppers
• 1/2 cup extra-virgin olive oil
• 4 sprigs each fresh oregano and thyme, crushed
• 1/4 tsp hot pepper flakes
• 280 g feta cheese (see tip, right), cubed

PREPARATION

• In shallow dish, stir together red peppers, oil, oregano, thyme and hot
  pepper flakes; stir in feta.
• Cover and refrigerate for 2 hours.
• Make-ahead: Refrigerate for up to 24 hours.

NUTRITIONAL INFORMATION, PER EACH OF 12 SERVINGS: about 145 cal, 4 g pro, 14 g total
fat (5 g sat. fat), 2 g carb, trace fibre, 22 mg chol, 277 mg sodium, 31 mg potassium.
% RDI: 11% calcium, 3% iron, 6% vit A, 17% vit C, 5% folate.

TIP FROM THE TEST KITCHEN
Feta cheese is brined to give
it a salty flavour—rinse it you
find it’s too salty for your taste.