MARINATED CHEESE WITH PEPPERS AND OLIVES
Cheddar cheese, red peppers and pitted ripe olives make a tasty, rustic appetizer when marinated overnight and served with decorative toothpicks. -Polly Brunning, Thaxton, Virginia
Provided by Taste of Home
Categories Appetizers
Time 10m
Yield 15 servings.
Number Of Ingredients 8
Steps:
- In a large bowl, combine all ingredients. Refrigerate, covered, at least 4 hours or overnight.
Nutrition Facts : Calories 155 calories, Fat 14g fat (5g saturated fat), Cholesterol 24mg cholesterol, Sodium 339mg sodium, Carbohydrate 3g carbohydrate (1g sugars, Fiber 1g fiber), Protein 6g protein.
MARINATED ROASTED PEPPERS, OLIVES AND CHEESE
This blend of colorful peppers, Greek olives, mozzarella cheese and fresh, fragrant herbs makes a mouthwatering appetizer or salad.
Provided by Betty Crocker Kitchens
Categories Appetizer
Time 4h35m
Yield 10
Number Of Ingredients 12
Steps:
- Set oven control to broil.
- Broil bell peppers with tops about 5 inches from heat, turning occasionally, until skin is blistered and evenly browned. Place peppers in a plastic bag and close tightly. Let stand 20 minutes.
- Remove skin, stems, seeds and membranes from peppers. Cut peppers into 1/4-inch strips. Place peppers, olives and cheese in glass bowl or jar.
- Shake remaining ingredients in tightly covered container; pour over pepper mixture. Cover and refrigerate at least 4 hours to blend flavors, stirring occasionally.
- Store tightly covered in refrigerator up to 2 weeks.
Nutrition Facts : Calories 120, Carbohydrate 8 g, Cholesterol 5 mg, Fat 1 1/2, Fiber 2 g, Protein 4 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 310 mg
ROASTED PEPPERS WITH CAPERS AND OLIVES WITH A BALSAMIC VINAIGRETTE
Steps:
- In a bowl whisk together olive oil and balsamic vinegar. Open jar of capers and drain. Open bottle of peppers, drain and cut into large strips. Transfer to shallow plate. Add some drained capers and olives to dish containing red papers. Drizzle vinaigrette over peppers.
MARINATED CHEESE WITH PEPPERS & OLIVES
Make and share this Marinated Cheese With Peppers & Olives recipe from Food.com.
Provided by Ashbabe
Categories Cheese
Time 20m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Combine all ingredients in medium bowl.
- Cover; refrigerate at least 4 hours or overnight.
Nutrition Facts : Calories 395.9, Fat 35, SaturatedFat 14.2, Cholesterol 59.5, Sodium 930.2, Carbohydrate 7.5, Fiber 3, Sugar 2, Protein 15.1
GRILLED PEPPERS WITH OLIVES AND FETA CHEESE
Make and share this Grilled Peppers With Olives and Feta Cheese recipe from Food.com.
Provided by Abby Girl
Categories Cheese
Time 28m
Yield 6-8 serving(s)
Number Of Ingredients 13
Steps:
- For basting sauce: With a piece of wax paper, mash garlic and salt with a fork until well blended. Place in a small bowl. Whisk in balsamic vinegar, olive oil and pepper; set aside.
- Core, seed and cut bell peppers into thirds. Brush both sides of peppers with sauce and place in large bowl. Pour remaining sauce over top.
- Remove peppers from sauce; reserving sauce. Place peppers skin side down on greased barbecue rack over medium high heat for 6 - 8 minutes or until lightly charred but not mushy, basting with sauce and turning every three minutes. Slice peppers into wide strips. Arrange on a platter, alternating colors. Season with salt and pepper. Sprinkle with fresh herbs, feta and olives. Drizzle the one tablespoon balsamic vinegar over peppers.
MARINATED PEPPERS
Red, green, and yellow peppers marinated in a mixture of herbs and oils. Serve with toasted Italian or French bread slices.
Provided by Angela
Categories Side Dish Sauces and Condiments Recipes Relish Recipes
Time 1h15m
Yield 3
Number Of Ingredients 9
Steps:
- Preheat the oven to 450 degrees F (200 degrees C). Place the whole red, green and yellow peppers in the oven directly on the rack. Roast for about 15 minutes, turning if needed, until the skin is well scorched. Immediately place in a bowl covered with plastic wrap or in a paper bag, and allow to cool.
- Remove the skins from the peppers by rubbing with your hands, and rinse under cold water. Cut in half, remove stem and seeds, then cut into strips.
- Place peppers into a medium serving bowl, and stir in the garlic, vinegar, oil, basil, parsley, salt and pepper.
Nutrition Facts : Calories 204.5 calories, Carbohydrate 8 g, Fat 19 g, Fiber 1.9 g, Protein 1.3 g, SaturatedFat 2.7 g, Sodium 5.2 mg, Sugar 4.3 g
GOAT CHEESE WITH MARINATED ROASTED PEPPERS
This went fast! Used banana peppers instead of Anaheims. Store did not stock those. Great appetizer! Serve with French bread slices. The pepper mixture can also be served on the side with goat cheese if desired.
Provided by poppy
Categories Appetizers and Snacks Cheese
Time 8h30m
Yield 6
Number Of Ingredients 7
Steps:
- Preheat grill to 375 degrees F (190 degrees C) to 400 degrees F (200 degrees C).
- Grill Anaheim chile peppers, yellow bell pepper, and red bell pepper on the preheated grill with the lid open, turning peppers often, until blistered and blackened, 5 to 7 minutes. Transfer peppers to a resealable plastic freezer bag using tongs; seal and let steam loosen skins, about 10 minutes. Carefully open bag, peel peppers, remove and discard seeds, and chop peppers.
- Combine peppers, olive oil, vinegar, and garlic in a bowl until evenly combined; cover with plastic wrap and chill, 8 hours to overnight.
- Place goat cheese on a serving plate; spoon pepper mixture over goat cheese.
Nutrition Facts : Calories 262.3 calories, Carbohydrate 6 g, Cholesterol 39.2 mg, Fat 21.8 g, Fiber 0.9 g, Protein 11.6 g, SaturatedFat 11.2 g, Sodium 259.3 mg, Sugar 3.8 g
MARINATED MOZZARELLA, ROASTED BELL PEPPER, AND OLIVE BROCHETTES
Categories Herb Olive Cocktail Party Vinegar Mozzarella Bell Pepper Gourmet
Yield Makes about 50 hors d'oeuvres
Number Of Ingredients 10
Steps:
- To Roast Peppers
- Using a long-handled fork char the peppers over an open flame, turning them, for 2 to 3 minutes, or until the skins are blackened. (Or broil the peppers on the rack of a broiler pan under a preheated broiler about 2 inches from the heat, turning them every 5 minutes, for 15 to 25 minutes, or until the skins are blistered and charred.) Transfer the peppers to a bowl and let them steam, covered, until they are cool enough to handle. Keeping the peppers whole, peel them starting at the blossom end, cut the tops, and discard the seeds and ribs. (Wear rubber gloves when handling chilies.)
- In a bowl or resealable heavy plastic bag combine the mozzarella, the oil, the garlic, the vinegar, the orégano, the basil, the thyme, and salt and pepper to taste and let the cheese marinate for at least 4 hours at room temperature or chilled overnight. Thread a mozzarella cube, an olive half, and a roasted pepper square onto each of the wooden picks and arrange the brochettes on a platter. The hors d'oeuvres may be made 4 hours in advance and kept covered.
ROASTED PEPPERS WITH CAPERS, OLIVES AND ANCHOVY
A fresh sweet pepper roasted at home can be revelatory. The flames of an outdoor grill, stovetop burner or broiler add a touch of smokiness, while helping to remove a pepper's tough skin. To prevent the pepper from overcooking, do not place it in a closed container after roasting, as some suggest - just let it cool uncovered on a plate. The skin will still come off and the flesh won't be mushy. The combination of sweet pepper and salty anchovy is classic. Serve this carpaccio-style, using a whole pepper to cover the plate, or arrange in alternating rows.
Provided by David Tanis
Categories snack, finger foods, vegetables, appetizer
Time 30m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Roast the peppers: Place each pepper directly on the flames of a stovetop burner or under the broiler as close to the flames as possible. (Alternatively, place the pepper on a hot charcoal or gas grill.) Turning frequently with tongs, allow the skin to blacken and blister all over; About 10 minutes should suffice. Remove from flames, and leave to rest on a plate until cool enough to handle. Ideally, you should cook all the peppers at once rather than one at a time.
- Cut the roasted pepper in half lengthwise. Using a small knife, scrape away and discard seeds. Turn over and scrape away the blackened skin. Wipe with a paper towel, if necessary. Do not rinse - a little char is fine. Leave the pepper halves in one piece or cut into strips 3/4-inch wide. Place in a small bowl, toss with salt and pepper, red-pepper flakes, garlic and a little olive oil. Leave to marinate at least 10 minutes.
- Lay pepper halves or strips flat on a plate and add 3 or 4 anchovy fillets per serving. Garnish with a few capers and olives. Sprinkle with a little more salt and olive oil, and scatter basil leaves over the top.
MARINATED OLIVES, RED BELL PEPPER, ARTICHOKE HEARTS AND MUSHROOMS
Categories Mushroom Olive Onion Pepper Vegetable Appetizer Marinate Summer Bon Appétit Sugar Conscious Vegan Vegetarian Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 6
Number Of Ingredients 11
Steps:
- Whisk first 6 ingredients in large bowl to blend. Add vegetables and olives. Toss to coat. Season with salt and pepper. Cover and refrigerate at least 2 hours, stirring occasionally. (Can be made 1 day ahead. Keep refrigerated. Let stand at room temperature 30 minutes before serving.)
- Transfer mixture to bowl and serve.
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