By Dee514 on September 24, 2002
Photo by CountryLady
Photo by CountryLady
"This makes a wonderful appetizer for a dinner party. It also makes a yummy, light supper, when served with a bowl of soup."
Serving Size: 1 (106 g)
Servings Per Recipe: 8
"Full marks for this recipe - try this for lunch on an English toasted muffin. Just excellent. I used anaheim peppers (lots in the garden) and it gave some extra zip to the dish. Also used dark rasins instead of yellow- very good Definately on my list to do again. Thankyou Dee514"
"I made this as a light dinner recipe for a hot humid tropical weekend day. I didn't add the raisins and pinenuts because I had run out of the former and my toddler is a bit young for the other. However the rest of the recipe is yummy enough to score 4 stars in its own right. I didn't have any brown sugar either so I substituted a teaspoon of blackstrap molasses and got away with it. With the raisins and pinnuts this recipe would be superb. My toddler loves crostini so she ate this as well."
"A unique, delicious blending of sweet, savoury & sour flavours! I used red & green peppers (Xmas!!!) and served with crudite & a selection of crackers at a cocktail party. I served this at a dinner party on the weekend & I'm updating my previous review. I heated the small amount of leftovers in a small pot, drained off the liquid, inserted into an omlette & topped with some grated mozarella - it was excellent! Another time, I'll ad some chopped feta to the omlette stuffing. Thanx Dee!"
"Thank you Dee514, my friend's said this was 'the bomb". I made bruscheta and used what was left on garlic bagel chips. I will certainly make this again. It was also great because It can be made a head."
"This was just amazing!!! Took it to a new year's party and it got devoured - had just a little bit left and brought it back home to have as a side with oysters tonight :-) Only change I made was to add a bit of balsamic. Nummmmy!!!"
"I just this moment finished making this, and the only criticism I can imagine having is that it won't stay uneaten until my party tomorrow!!! I made it to recipe, changing only that I used fresh garden tomatoes and sweet garden peppers. I also left out the raisins, as I don't like them in savory dishes, but that's a very personal taste. It was easy, fast, and at this time of year, very inexpensive. I'm printing out copies of the recipe, because I know I will have multiple requests for it. Thank you, Dee!!! I am definitely going to try this as a main dish the next time my vegetarian daughter comes for dinner--she'll love it! And I'll try it served hot over pasta, as well. I love these recipes that give you so many ideas of ways to use them!"