1. olives cut from the stone, finely dice. Chop rosemary finely. Beat butter, rosemary and salt with the beaters of the mixer until fluffy white. Gradually fold in egg yolk, egg and 3-4 tbsp flour. Stir in remaining flour and Parmesan briefly with dough hooks. Add olives, knead dough briefly with hands. Shape into a flat piece, wrap in plastic wrap. Refrigerate for about 3 hours.
Roll out the dough on a floured surface into a rectangle (30X20 cm) about 5 mm thick. Cut into 24 pieces about 10X2, 5 cm with a dough wheel and place on 2 baking sheets with parchment paper. Bake one after the other in a heated oven at 220 degrees (gas 3-4, convection oven not recommended) on the 2nd rack from the bottom in about 10 minutes until golden brown. Cool on a wire rack.
Remove lemon peel from the fruit with a zester and squeeze 2 tbsp. juice from one lemon. Heat fennel seeds and pepper in oil. Add lemon zest and juice, then cool. Cut feta into 12 cubes on the spot, drizzle with the lemon oil and marinate for at least.
Marinate for at least 3 hours. Fry the sesame seeds in a frying pan. Surround each feta with 1 mint leaf and pin with toothpick. Drizzle with lemon oil and sprinkle with sesame seeds.
Cut Serrano ham into 12 rectangles (a 11X2.5 cm). Wrap apricots with it and pin with toothpicks. Place on a baking sheet with parchment paper and roast under the broiler for 6-7 minutes.
5. sprinkle feta with
Preparation Tip:
Serrano apricots with feta are a delicious ingredient on a platter of antipasti.
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