Ingredients:

  • 8 oz feta cheese, crumbled
  • 1/2 cup Greek yogurt, plain
  • 2 tbsp extra virgin olive oil
  • 1 tbsp lemon juice
  • 1 clove garlic, minced
  • 1 pint cherry tomatoes
  • 8 oz mozzarella pearls
  • 1 bunch fresh basil leaves
  • 1 jar (200g) pitted Castelvetrano olives
  • 2 tbsp balsamic glaze
  • 2 medium English cucumbers, sliced into rounds
  • 2 large bell peppers, sliced into strips
  • 150g baby carrots
  • 200g toasted pita chips

Instructions:

  1. Place the crumbled feta, Greek yogurt, lemon juice, and garlic in the food processor. Pulse until smooth, then stream in the olive oil while blending until velvety. Transfer to a bowl, cover, and chill for 1 hour.
  2. Assemble the skewers by layering one olive, one folded basil leaf, one mozzarella pearl, and one cherry tomato on each toothpick. Arrange in a radial pattern on the platter.
  3. Slice the cucumbers and bell peppers. Pat them dry with a paper towel to prevent weeping before placing them in clusters on the platter.
  4. Place the chilled whipped feta in a central bowl on the platter and surround with the antipasto skewers, fresh vegetables, and pita chips.