Roasted peppers and feta cheese power this appetizer – Orange County Register

Roasted red peppers add a touch of flavor and visual appeal to these quick-to-prepare appetizers. The motley mess consists mostly of crumbled feta cheese, store-bought roasted peppers, and spring onions. It seems like a perfect topping for Belgian endive leaves, but it’s also delicious on sliced ​​baguette if you prefer.

Roasted Red Pepper and Feta Mess Appetizers

Yield: 20 to 30 servings

INGREDIENTS

One (7-ounce jar) roasted red bell pepper, drained, coarsely chopped

1 large clove of garlic, chopped

1 tablespoon olive oil

1 teaspoon lemon juice

1/4 cup chopped spring onion

4 ounces crumbled feta cheese

To serve: 3 to 4 heads of Belgian endive, separated into individual leaves, or a baguette, sliced

PROCEEDINGS

1. In a medium bowl, mix together the peppers, garlic, olive oil, lemon juice, scallions, and feta cheese. Taste and season as needed.

2. Put a spoonful of the mixture on each endive leaf (amount varies depending on the size of the leaves). Arrange on a platter and serve.

Source: “Melissa’s Daily Organic Cooking” by Cathy Thomas (Wiley, $29.95)

Question about cooking? Contact Cathy Thomas at cathythomascooks@gmail.com