Roasted bell pepper and feta cheese power this appetizer – Reading Eagle
Roasted red bell pepper gives these quick-to-prepare appetizers a spark of both flavor and visual appeal. The colorful jumble is made up primarily of crumbled feta cheese, store-bought roasted bell peppers, and green onions. It seems a perfect topping for Belgian endive leaves, but if you prefer, it is also delicious atop sliced baguette.
Appetizers with Roast Bell Pepper and Feta Jumble
Yield: 20 to 30 servings
INGREDIENTS
One (7-ounce jar) roasted red bell peppers, drained, coarsely chopped
1 large clove garlic, minced
1 tablespoon olive oil
1 teaspoon lemon juice
1/4 cup minced green onion
4 ounces crumbled feta cheese
For serving: 3 to 4 heads Belgian endive separated into individual leaves, or one sliced baguette
PROCEDURE
1. In a medium bowl, combine peppers, garlic, olive oil, lemon juice, green onions and feta cheese. Taste and adjust seasoning as needed.
2. Place a spoonful of mixture on each endive leaf (amount will vary depending on the size of leaves. Arrange on platter and serve.
Source: “Melissa’s Everyday Cooking with Organic Produce” by Cathy Thomas (Wiley, $29.95)
Cooking question? Contact Cathy Thomas at cathythomascooks@gmail.com
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