Ideal topping for foccacia bread during the summer. Keep in the fridge and let them come to room temperature before serving.

Ingredients

• about 1 cup olive oil
• 6 sprigs rosemary
• 1 tablespoon toasted coriander seeds
• 1 tablespoon black peppercorns
• 3-4 green chillies
• 2 punnets cherry tomatoes
• 125-150 grams feta cheese

Method

1. Put the oil, rosemary, coriander, peppercorns and chillies into a saucepan and warm - do not boil. Allow to cool.
2. Pierce the tomatoes with a skewer in 1 or 2 places. Cut the cheese into an even small dice.
3. Layer cheese and tomatoes in a 1 litre sterilised jar. Pour over the oil. Seal and leave for 2 days in the fridge before serving on warm foccacia bread. Accompany with lemon juice and extra foccacia.

Cooks Tips

- Use within 10 days.