2 oil-packed anchovy fillets, drained and chopped

1 garlic clove, mashed

2 tablespoons Gran Capriete Sherry Vinegar

1/2 cup mayonnaise

2 tablespoons Bariani extra-virgin olive oil

1 small seedless English cucumber (about 3/4 pound)—peeled, quartered lengthwise and sliced 1/2 inch thick

1/2 pound feta cheese, preferably French Sheep’s Milk, cut into 3/4-inch cubes

36 whole tiny cherry tomatoes or 18 halved grape tomatoes

Directions

In a motar & pestle mash the anchovies and garlic to a paste. Transfer to a small bowl and whisk in the vinegar, followed by the mayonnaise. Gradually whisk in the olive oil. Garnish with a mint sprig.

Using a decorative toothpick 4 inches long skewer the tomato, cube of Feta and lastly a cucumber quarter and transfer to a platter. Serve the skewers along with the aioli.