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
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
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 email@example.com
https://www.ocregister.com/2022/12/02/recipe-roasted-bell-pepper-and-feta-cheese-power-this-appetizer/ Roasted peppers and feta cheese power this appetizer – Orange County Register