Healthy Mediterranean Appetizers

Recipe by Bergy
READY IN: 1hr
SERVES: 4-6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • DATE INSTRUCTIONS:
  • Place the mint, feta and pistachio nuts in a mini chopper, chop until well mixed and finely chopped or you may chop by hand.
  • Spread the dates open and fill with the stuffing mix. Press the mixture down so it is firmly pressed together and fills the date, close the date so only a portion of the filling shows.
  • Serve at room temperature.
  • MELON PICK INSTRUCTIONS:
  • Peel the melon and remove the seeds.
  • Cut 24 cubes 1/2" x 1/2" (use remaining melon for another recipe).
  • Place melon cubes in a zip lock bag and pour in the Ouzo (or you may place the melon, in one layer on an edged plate and pour in the ouzo).
  • Flip the bag or rotate the cubes in the dish so the Ouzo covers all sides,.
  • Marinate for at least 2 hours or longer.
  • Thread a cube of melon on a toothpick, then a piece of date and one more melon cube.
  • These may be refrigerated or served at room temperature.
  • SHRIMP AND ONION INSTRUCTIONS:
  • Thread a shrimp, pearl onion & piece of pepper on a toothpick.
  • Lightly dust with paprika.
  • Refrigerate until serving.
  • TUNA IN CHERRY TOMATO INSTRUCTIONS:
  • Remove the tops of the tomatoes, carefully scoop out the seeds and pulp.
  • Discard seeds and chop the pulp (there will be very little to chop).
  • Place the yogurt in a fine strainer and allow it to drip drain for approximately 1/2 hour.
  • Combine Tuna, tomato pulp,capers and drainedYogurt.
  • Season with Salt & Pepper.
  • Fill the tomatoes with the tuna mixture, sprinkle tops with parsley.
  • Refrigerate until serving.
  • Arrange the four appetizers on a large platter in an artful manner so the shapes and colors compliment each other.
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