2 tsp. fennel seeds
2 tsp. orange zest
3 tbsp. fresh orange juice
1 tsp freshly ground black pepper
200g olovini or boccincin cheese
24 large wooden skewers
24 fresh mint leaves
12 pitted Sicilian olives, halved
1/4 large telegraph cucumber, seeded and cut into 2 sm chunks
2 tablespoons olive oil
Pinch of salt
In a mixing bowl combine fennel seeds, orange zest and juice, and pepper.
Gently stir in the cheese and marinate for 1 hour at room temperature or up to
3 hours in the refrigerator. (Marinate overnight to save time.)
Place 1 mint leaf on a skewer, about 3/4 inch up; add 1 olive half and 1
Place 1 cube of cheese on the end.
Drizzle with olive oil.
These can be made several hours in advance and stored in the refrigerator
until ready to serve.
Bring to room temperature before serving