Chimichurri Romaine Spoons

This is an appetizer that I found in Bon App. Magazine. I have used it with corn chips as well as on grilled meat - it is just that versatile! It is one of those little effort big taste recipes. Has just the right amount of spicy, savory, salty, ...well it is just delish!

• Ready In: 20 mins
• Serves: 8-12

Ingredients

• 2  tablespoons extra virgin olive oil
• 1  tablespoon red wine vinegar
• 1  minced garlic clove
• 1  fresh jalapeno chilie (stemmed seeded and minced)
• 2  tablespoons oregano leaves (fresh and chopped)
• 1⁄2 cup flat leaf parsley (chopped)
• 8 -12  ounces queso fresco (crumbled) or 8 -12  ounces feta cheese (crumbled)
• 3  romaine lettuce hearts (separated into leaves)

Directions

1. Mix the first 6 ingredients in a bowl
2. Add cheese (I usually add more) and blend together.
3. Scoop on to romaine leaves.
4. Arrange on a plate and serve cold.
5. I have used this with corn chips as a chip and dip. I have also topped salads and grilled meats with this.