Antipasta Platter with Feta Cheese

Clean melanzani, zucchini and bell bell pepper, cut into slices. Season the melanzani with salt. Clean mushrooms, cut into quarters. Chop sage. Drain feta cubes in a sieve, collect oil.

Heat 2 tablespoons of the oil in a frying pan, rinse and dry the melanzani slices, sauté with the remaining vegetables and herbs, sauté for five minutes until soft. Set aside and cool.

Rinse tomatoes, cut in half. Finely chop basil. Peel and crush garlic. Now arrange on a platter with the feta cubes.

Make a marinade with vinegar, 4 tablespoons of the feta oil, sugar, salt and pepper.

Pour over the antipasti and sprinkle with sesame seeds.

Our tip: As an alternative to fresh herbs, you can also use frozen ones – they also stand out for their fresh taste!

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