I took this to the party along with the biscotti sticks and it was another hit with everyone. I kept a small bowl of it at home to put with some hot pasta for tonight's dinner.
This makes a huge amount, but there were about 10 of us at the party and we could have used the amount I kept at home also ( )
* Exported from MasterCook *
Roasted Peppers with Marinated Feta and Greek Olives
2 roasted red bell peppers
1 pound feta cheese -- cut into cubes
1 cup fresh black Greek olives -- pitted
1 small jar of marinated artichokes (I added this)
1 small red onion -- diced (any sweet onion like Vidalia or Maui will also work)
3 cloves minced garlic
1 tablespoon balsamic vinegar
2 tablespoons olive oil
2 teaspoons fresh thyme
salt
freshly ground black pepper
lemon juice
Combine the peppers, feta and olives in a large bowl. Add the olive oil and toss gently. Add the remaining ingredients and toss gently again.
Adjust seasonings, cover and chill at least 5 hours before serving. Serve this with toasted pita bread as an appetizer.
Description:
"This is from Whole Food website - it's great on a hot dog also! Another variation - fill cherry tomatoes with this mixture."
- - - - - - - - - - - - - - - - - - -
I played with the pita chips and I can't say we really had a favorite, all the toppings worked.
1 batch - (I wanted the marinade from artichokes to brush on chips, that's why I added them to the mix above and will do that again) brush w/marinade and sprinkle with finely grated parmesan, paprika and coarsely ground black pepper.
1 batch - garlic oil, black pepper & parmesan
1 batch - olive oil, salt & pepper, paprika ad ground cumin
1 batch - all the leftovers of above - really good!!
Baked for about 11 minutes at 375 F.
---
Anxious to taste this over pasta tonight... Just wish I'd remembered to take a picture - it is a very pretty appy with all the chips around the topping.
This makes a huge amount, but there were about 10 of us at the party and we could have used the amount I kept at home also ( )
* Exported from MasterCook *
Roasted Peppers with Marinated Feta and Greek Olives
2 roasted red bell peppers
1 pound feta cheese -- cut into cubes
1 cup fresh black Greek olives -- pitted
1 small jar of marinated artichokes (I added this)
1 small red onion -- diced (any sweet onion like Vidalia or Maui will also work)
3 cloves minced garlic
1 tablespoon balsamic vinegar
2 tablespoons olive oil
2 teaspoons fresh thyme
salt
freshly ground black pepper
lemon juice
Combine the peppers, feta and olives in a large bowl. Add the olive oil and toss gently. Add the remaining ingredients and toss gently again.
Adjust seasonings, cover and chill at least 5 hours before serving. Serve this with toasted pita bread as an appetizer.
Description:
"This is from Whole Food website - it's great on a hot dog also! Another variation - fill cherry tomatoes with this mixture."
- - - - - - - - - - - - - - - - - - -
I played with the pita chips and I can't say we really had a favorite, all the toppings worked.
1 batch - (I wanted the marinade from artichokes to brush on chips, that's why I added them to the mix above and will do that again) brush w/marinade and sprinkle with finely grated parmesan, paprika and coarsely ground black pepper.
1 batch - garlic oil, black pepper & parmesan
1 batch - olive oil, salt & pepper, paprika ad ground cumin
1 batch - all the leftovers of above - really good!!
Baked for about 11 minutes at 375 F.
---
Anxious to taste this over pasta tonight... Just wish I'd remembered to take a picture - it is a very pretty appy with all the chips around the topping.
Retired and having fun writing cookbooks, tasting wine and sharing recipes with all my friends.
www.achefsjourney.com
www.achefsjourney.com