Cheese Crisps plus Marinated Feta and Olives

It was two years ago when we presented "Call for Recipes!" The article showed a tea towel that proudly hangs in my kitchen and provides the ingredients for a "Traditional 1000 Islands Shore Dinner," written by the late Les Cook, a renowned Canadian fishing guide. I suggested that our River communities have many farmers, restaurants, storekeepers, and, yes, both year-round and summer residents who have favourite recipes with special River meanings. Since then, we have published some fantastic culinary suggestions!

Cheese Crisps

Adapted from multiple sources, including my own trial and error testing during Covid.

Prep time: 5 mins
Cook time: 7 mins
Yield: about 24 crisps

This is essentially a version of a frico, which is an Italian cheese cracker made solely with grated Parmesan. If you use extra old cheddar, it’ll probably crumble when you try to shred it. Don’t worry – as long as the crumbles aren’t big chunks, it’ll be fine. Once baked and totally cooled, store in a cookie tin or similar container for up to three days, but they’re best eaten fresh! These crisps are great on their own, as part of an appetizer tray, or to serve with soup. 

Ingredients:

• ¾ cup Parmesan cheese, finely grated
• ¾ cup old or extra old cheddar cheese, shredded or grated
• 1 teaspoon Italian seasoning OR 1 teaspoon each fresh rosemary and thyme, finely chopped

Instructions: 

1. Preheat oven to 400°F. Line one or two large baking sheet with parchment paper. You’ll need to bake them in batches. 

2. Stir the cheeses together in a large bowl, blending to mix well. 

3. Place tablespoon-sized heaps of the cheese onto the baking sheet, and gently spread out to about two inches (5 cm) wide, leaving at least 1 inch (2.5 cm) between them. They will spread a little more, so make sure that you leave enough room. Sprinkle with the Italian seasoning, or fresh herbs, if using. You could also add a grind or two of fresh black pepper on top. If you wish, add a sprinkle of salt, but the cheese is probably salty enough.

Marinated Feta and Olives

Adapted from multiple sources. 

Serves: 6 – 8
Active time: 10 mins
Marinating time: 1.5 hrs

Marinating feta in an herb-infused oil is a great way to boost the briny cheese’s flavour and create a tasty appetizer. The fresh herbs really make a difference. If you can’t find oregano, then try using thyme or sage. I recommend Castelvetrano olives, but use whatever you have – black, Kalamata, or any green olives. It’s also your choice whether to use pitted or unpitted olives. Unpitted olives tend to have better texture and keep that texture better, but as noted, it’s your call! 

Ingredients:

• 1 teaspoon cumin seeds
• 1 1/4 cups extra-virgin olive oil
• 1 Tablespoon minced fresh oregano
• 2 garlic cloves, thinly sliced
• 1 1/2 teaspoons grated orange zest
• 1/4 teaspoon red pepper flakes
• 12 oz feta cheese, cut into ½” cubes (about 2 cups)
• 1 1/2 cups pitted green olives, flattened or lightly crushed

Instructions:

1. Toast cumin seeds in small saucepan over medium heat, shaking pan, until first wisps of smoke appear, about 2 mins. Stir in 1 cup olive oil, oregano, garlic, orange zest, and pepper flakes. Reduce heat to low and cook until garlic is softened, about 10 minutes. 

2. Place feta and olives in medium bowl, pour warm marinade over top, and toss gently to combine. Cover and let sit until mixture reaches room temperature, about 1 1/2 hrs. Stir in remaining 1/4 cup oil just before serving. Marinated olives and feta can be refrigerated for up to 1 week; bring to room temperature before serving. 

By Elspeth Naismith

Elspeth Naismith grew up in Gananoque, graduated from McMaster University in Hamilton, ON (B.Sc (Bio)), and then from Centennial College as an RN. She also joined the Naval Reserve (thanks to a high school chum), and after spending time on both east and west coasts, she took a break from nursing and accepted a 3-year posting to National Defence Headquarters in Ottawa. The "break" turned into 25 years, and included jaunts to East Germany, Wales and the Irish Sea, and Bosnia. She retired from the Navy in 2011 and moved back to Gananoque in 2013. Today she not only leaves her mark on all TI Life articles, as she is the "Real Editor," "Comma Queen," and "overall lifesaver," but she is also an official home recipe tester for America's Test Kitchen.