Mediterranean Slow-Baked Appetizer with Feta, Colorful Peppers, Olives & Garlic
A wonderful and easy appetizer for the holidays all will enjoy! Spread on toasted bread and soak up all the amazing flavors. Cooks slowly in the oven until the peppers actually melt into the olive oil. Serve with toasted pita triangles or toasted baguette slices.
Servings: 16
Equipment
- 1 9" x 13" baking pan
Ingredients
- 8 ounces Greek feta cheese cut 1/2"cubes
- 10 ounces mini mixed colored peppers about 3 cups; large dice
- 3 medium garlic cloves peeled and sliced (not too thinly)
- 1/4 cup Mediterranean olives pitted, sliced
- 2 tablespoons poblano pepper* blackened, skin removed; large dice
- 6 tablespoons extra virgin olive oil Mediterranean, fruity variety
- 1/8 teaspoon freshly cracked black pepper
- 1/4 teaspoon sea salt to sprinkle over veggies
- 1/8 teaspoon dried oregano to sprinkle over feta
- 4 whole mini pita breads to be sliced and toasted
- 2 sprigs EACH: fresh rosemary, oregano and thyme
Instructions
- Preheat oven to 325 degrees.Add the feta cubes to the center of a 9" x 13" heavy (non-reactive) baking pan, pile lightly. Add peppers around the pan, top them with the garlic, olives, and poblano peppers (can use jalapeño or chili flakes for mild heat.)
- Drizzle all over the feta and vegetables with olive oil. Add black pepper and salt over the vegetables; the oregano over the feta.
- Tuck fresh herb sprigs into the vegetables. Cover with heavy foil and bake for 1 1/2 hours until peppers are very softened and perfumed with the herbs.
To Serve:
- Place the baking pan on a larger platter (add a folded kitchen towel underneath if hot.) Add toasted pita bread triangles and toasted baguette slices around. Add some serving knives and spoons ~ let your guests top their bread with the warm creamy feta cheese, vegetables and drizzle some olive oil.
Another Serving Idea:
- Make individual Crostinis: To each pita or baguette toasted slice - top with feta cheese cubes, then with a potion of pepper/garlic/olive/poblano mixture and drizzle the flavorful olive oil from the pan on top. Garnish with a fresh herb sprig of your choice.
Notes
*Poblano Pepper - a fragrant and mild to medium-spicy chili pepper with a wonderful flavor and kick.
Blacken over a gas flame, place in a paper bag, crimp and rest 15 minutes. Remove blackened skin under running water, remove seeds and chop 1/2 pieces. Save remainder for a salsa or another recipe. USE any fresh chili peppers you like, at any heat level. This recipe may not be reproduced without the consent of its author, Karen Sheer.
Blacken over a gas flame, place in a paper bag, crimp and rest 15 minutes. Remove blackened skin under running water, remove seeds and chop 1/2 pieces. Save remainder for a salsa or another recipe. USE any fresh chili peppers you like, at any heat level. This recipe may not be reproduced without the consent of its author, Karen Sheer.
Nutrition
Calories: 93kcal | Carbohydrates: 2g | Protein: 2g | Fat: 9g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 13mg | Sodium: 233mg | Potassium: 52mg | Fiber: 0.5g | Sugar: 1g | Vitamin A: 628IU | Vitamin C: 24mg | Calcium: 74mg | Iron: 0.2mg