7 oz feta cheese, crumbled

Pinch of black pepper

1 tsp dried oregano

2 tbsp extra virgin olive oil

Dried chili flakes, to taste (optional)

24 green olives, pitted

8 sun-dried tomatoes in oil, chopped (optional)

Mini breadsticks, for garnish (optional)

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Crumble the feta cheese into small pieces and place in a bowl.
Drizzle with olive oil and sprinkle with black pepper, oregano, and chili flakes if using.
Gently stir so the cheese is coated but not overly broken down.
In small shot glasses, layer a spoonful of the feta mixture, a few olives, and sun-dried tomato pieces if desired.
Finish with a drizzle of olive oil and garnish with mini breadsticks for dipping.

Swap green olives for Kalamata for a stronger flavor.

Mash the feta with olive oil for a creamier texture.

Add fresh herbs like parsley, mint, or basil for freshness.

Roasted red peppers or pine nuts make great add-ins.

Assemble just before serving so the shooters look fresh.