Recipe: Roasted bell pepper and feta cheese power this appetizer

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 [email protected]