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Yogurt Cheese Appetizer

Prep time 15 mins
Yield Makes 10 appetizer servings


  • Yogurt Cheese (see recipe)
  • 1 teaspoon salt
  • 1/2 teaspoon sesame seeds
  • 1/4 teaspoon thyme
  • 1/4 teaspoon marjoram
  • 2 teaspoons olive oil
  • 1 cup kalamata olives
  • 1 cucumber, peeled and sliced
  • 4 (6-inch) whole wheat pita rounds, warmed and cut into wedges

How to Make It

  1. Spoon Yogurt Cheese into a serving bowl, pressing lightly to flatten. Sprinkle cheese evenly with 1 teaspoon salt, sesame seeds, thyme, and marjoram; drizzle with olive oil. Serve with kalamata olives, cucumber slices, and warm whole wheat pita wedges.

  2. Yogurt Cheese: Line a fine wire-mesh strainer with 3 layers of cheesecloth or 1 coffee filter. Place strainer over a bowl. Spoon 3 (8-ounce) containers plain yogurt into strainer. Cover with plastic wrap, and chill 24 hours. Remove yogurt cheese, discarding strained liquid. Prep: 5 min., Chill: 24 hrs.