Great recipe I got out of Cooking Light magazine. When storing, press plastic wrap against its surface to keep the dip from oxidizing and turning brown. Great as a spread on sandwiches or alone as a dip.
We've all seen the recipes around. But I could never eat the meat kind. So I tried a few, left what worked and tossed the rest. Here is what I've found that works for me. Now, sometimes I use a little extra sausage. So I keep a bit more on hand, just in case. I hope you enjoy it, too.
This is a great recipe for marinated feta. Try to chop the red bell pepper and the olives as small as possible. Together with the green herbs the feta looks really colourful and tastes delicious. The recipe is adapted from a Swiss cooking magazine called 'Le Menu' (September 05). I changed the oil as I prefer olive oil to rapeseed oil. But feel free to use rapeseed oil if desired. The stated amount serves six as an appetizer. Marinating time of 24 hours is included in the cooking time.
This is a good appetizer to serve when you are watching calories. Leave out the jalapeno & garlic, if you wish they are good even without them. Try using a Portabello and if you can find them Black Garlic. - Wonderful flavor. Black Garlic are from Korea and are fermented in a special process - Very mellow flavor
This is my kind of Super ball food! If you don't like endive spread it in crackers or use as a dip for vegies. Use as a condiment for a sandwich or serve with grilled chicken.I`ve also added 1/4 cup diced red onions to the mixture.
I adopted this recipe. I found 9 baby sweet red, yellow, & orange peppers which I just cut in half seeded and stuffed. The peppers are very sweet and the cheese gives this a nice kick. Meanwhile the olives give this appetizer a nice saltiness.