• 1/2 lb French feta cheese
• 1 1/2 tsp SPICE BAZAAR HERBES DE FRANCE
• 1 Tbsp extra virgin olive oil
• 1 medium ripe tomato, diced
• 1 tsp chopped parsley
• 1/4 lb Calamata olives Sprinkle
• 1/2 tsp HERBES DE FRANCE on a medium serving dish.

Drizzle with 1 tsp olive oil. Cut feta into 1/4 inch slices and place on the dish. Sprinkle with 1 tsp HERBES DE FRANCE and top with diced tomato. Drizzle the remaining oil on top. Sprinkle with parsley and place Calamata olives around the edge of the dish for garnish. Cover and refrigerate for 1 to 2 hours or overnight to allow the flavors to develop.