Noon Cooking - October 3, 2012
Roasted Red Peppers over Feta and Kalamata Olives
From John Krontiras'
Cookbook Beloved Family Recipes™
This is a delicious appetizer that can be made in a spare moment with very simple ingredients. When the roasted peppers mix with the tanginess of the Greek Feta they make an incredible combination of tastes.
1 lb Greek feta*
4 whole roasted peppers (I use Bulgarian or Florina from Greece)*
½ cup extra virgin olive oil
12 Kalamata olives
3 cherry tomatoes cut in half
A hand full chopped sundried tomatoes
Fresh basil chopped
Slice the Feta in square pieces about an inch each.
Take each square and slice it into 4 long strips and try not to break the strips. Place 3 strips on a plate.
Take each sliced roasted pepper and place on top of the cheese strips Add the tomatoes.
Sprinkle with plenty of extra virgin olive oil, the sundried tomatoes and the chopped basil.
Place one Kalamata olive between the Feta strips and serve with crusty bread and or pita wedges.
* Available at Nabeel's® International Market