Marinated Feta Pintxos

Yields about 30 skewers

There’s nothing better than enjoying a crisp beer, glass of red wine, or a little vermouth finished with an olive, alongside a couple snacks. For this, we often find ourselves drawn to the classic Gilda pintxo - a simple combination of green olives, guindilla peppers, and anchovies, all on a toothpick for one perfect briny, umami bite.

That said, anchovies can be somewhat polarizing, despite how delicious they are, so we’ve created our own version using marinated feta instead. We almost enjoy it more with feta, since you get a little creaminess and extra flavour as well!

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Assembly

Marinated Feta:
In a small pot, combine all ingredients for marinated feta (besides the feta itself) and place over high heat. Bring to a simmer, then reduce heat to low. Let simmer until onions start to soften, about 10 minutes.

Place feta into a heat-proof bowl or container. Pour infused oil overtop and let cool at room temperature for about 30 minutes. Use right away or marinate overnight for extra flavor.

Assembly:
Skewer a small portion of a guindilla pepper onto the end of a toothpick, then skewer an olive, and a cube of feta. Repeat this for the remaining ingredients. Spoon the feta oil marinade overtop. Can be prepared up to 1 day ahead.

Ingredients

Marinated Feta

½ cup Olive oil (we like to blend half light olive oil and half high-quality EVOO)

2.5 tbsp Umami Miso Shortcut Sauce

1 sprig Rosemary

1 sprig Thyme

1 Lemon wheel

2 slices Red onion (halved)

½ tsp Calabrian chili paste

200 g Feta, cubed (high quality)

About 1 jar Guindilla peppers

~30 Green olives, pitted

Toothpicks

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