Here is another appetizer idea, per request. I stirred a mix of olives with some aromatics and put them with a warm slab of feta to smoosh on bread. The marinated olives can absolutely be served on their own with some toothpicks and would be pretty on a large cheese board.

A note on the cheese. The Israeli types of feta are on the dry side, so I don’t recommend those here. I generally prefer sheep’s milk feta, but even a cow milk feta will warm well, making it spreadable on the bread.