TOMATO, FETA, AND RED PEPPER CAZUELA
In this easy tapas-inspired appetizer, creamy feta cheese is topped with a mix of red peppers, lemon zest, olives, and the juiciest tomatoes you can find. Let everything meld together, then warm it up in the oven and serve with toasted pita, naan, or lavash to sop it all up.
Provided by Sarah Copeland
Categories Food & Cooking Appetizers
Time 40m
Number Of Ingredients 8
Steps:
- Preheat oven to 425°F. Place peppers directly over a gas flame (or char under the broiler), turning occasionally, until blackened and blistering, about 10 minutes. Transfer to a bowl, cover with a plate, and let stand until cool. Scrape skins off with a paring knife or paper towel. Remove and discard stems, ribs, and seeds. Cut into 1-inch pieces.
- Divide feta between 4 small baking dishes or cazuelas (or use one 10-inch ovenproof skillet); top with tomatoes, roasted peppers, zest, and olives. Season with pepper and drizzle with oil.
- Cover each dish with parchment-lined foil and transfer to a rimmed baking sheet. (Or, if using a skillet, place directly on oven rack.) Bake until warmed through, 10 to 15 minutes; uncover and continue baking until cheese is lightly browned, 10 to 15 minutes more. Lightly char pitas over flame (or under broiler) and serve on the side.
BAKED FETA CHEESE WITH ONIONS, RED PEPPER & TOMATOES
We went to the Greek Island of Kos and had this as a starter in a restaurant - we loved it! When we got home I had a go and made it myself. It can be served as a side dish too.
Provided by Jan-Luvs2Cook
Categories Lunch/Snacks
Time 55m
Yield 2 serving(s)
Number Of Ingredients 9
Steps:
- Preheat the oven to 220°C/425°F/Gas Mark 7
- You will need two individual serving dishes that can go into the oven.
- De-seed and cut the bell pepper length ways into 3 cm strips.
- Brush the pepper slices in a little oil and place on a preheated non stick baking tray and roast for about 20 minutes. Remove from the oven.
- Char the skin of the pepper slightly with a cooks blow torch if you think the skin isn't looking nice and roasted. Put the peppers to one side.
- Now, in a saucepan, melt the butter and the olive oil.
- Slice the onion thinly and finely chop the garlic. Add the onion and garlic to the saucepan. Over a low heat, cook until soft but not coloured.
- Cut the feta cheese into 2cm cubes.
- Using individual serving dishes, layer the onions, with the thinly sliced tomatoes and the roasted red pepper slices.
- Top with the cubed feta cheese. Finish by sprinkling with the grated parmesan cheese. Sprinkle a pinch of paprika on top of each dish.
- Cover with aluminium foil (trying not to touch the cheese) and bake in the oven for about 15 minutes. Uncover and bake for another 5 to 10 minutes, or until the feta starts to get a nice colour.
- Take care not to cook too much as it looks better if the feta stays in cubes.
- Serve with nice fresh crusty bread.
Nutrition Facts : Calories 864, Fat 62.8, SaturatedFat 40.1, Cholesterol 221.5, Sodium 2631.2, Carbohydrate 36.7, Fiber 5.6, Sugar 22.2, Protein 42
ROASTED PEPPER, FETA, AND BASIL BRUSCHETTA
Instead of using bread, try serving this light dish on a bed of greens, tossed with pasta, or stirred into couscous.
Provided by Martha Stewart
Categories Food & Cooking Appetizers Finger Food Recipes
Time 30m
Number Of Ingredients 7
Steps:
- Heat grill to high; lightly oil grates. Place peppers on grill skin side down; cover. Cook, moving peppers on grill as they char (keep skin side down), until skin is charred all over and peppers are crisp-tender, about 15 minutes.
- Immediately transfer peppers to a medium bowl and cover bowl with a towel or a plate; let stand 5 minutes.
- Meanwhile, use 1 tablespoon of oil (divide evenly) to brush one side of each slice of bread. Place oil side down on grill and cook until toasted, about 1 minute.
- Remove peppers from bowl and, using a paring knife, scrape off charred skin. Cut lengthwise into 1/2 inch strips. In a medium bowl, toss pepper strips with remaining tablespoon oil, vinegar, feta, and basil; season with salt and pepper. Spoon mixture evenly onto the grilled side of each slice of bread.
BAKED FETA-MARINARA DIP
Doctor homemade or store-bought marinara with smoky piquillo peppers and tangy feta cheese for an irresistible dip that comes together in a flash. Serve with plenty of crostini to sop up every last bit of sauce.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Time 25m
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees.
- In a blender, process marinara and piquillo peppers until smooth; transfer to a small (about 8-by-6-inch) heatproof dish. Top with feta.
- Bake until bubbly around edges, about 20 minutes. Garnish with basil and red-pepper flakes, and serve with crostini.
BLISTERED EGGPLANT WITH TOMATOES, OLIVES, AND FETA
This meatless main course has eye appeal to spare -- and gets nice boosts of flavor and texture from smoky, broiled-tender eggplant and a variety of tomatoes.
Provided by Martha Stewart
Categories Food & Cooking Dinner Recipes
Time 50m
Number Of Ingredients 8
Steps:
- Preheat broiler with rack 6 inches from heat source. Place eggplant rounds on a wire rack set on a rimmed baking sheet. Broil until eggplant is blistered and deep brown on one side, 10 to 12 minutes. Flip and broil until blistered on other side, 10 to 12 minutes. Immediately transfer to a large bowl, toss with oil, and cover with a plate. Let stand until softened, 10 minutes.
- Arrange eggplant and tomatoes on a platter, seasoning each layer with salt and pepper and drizzling with oil before adding next. Top with feta, olives, and parsley, and serve with bread.
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