Roast Peppers With Feta Cheese And Olives Recipes

BAKED FETA APPETIZER WITH OLIVES RECIPE

Steps:

• Set oven and cheese. Preheat the oven to 350°F. Place the block of Feta in a small casserole dish. Ideally the dish should be just a little bigger than the block.
• Make marinade. In a small bowl, combine the oil, olives, peppers, lemon juice and oregano. Mix and pour this over the Feta. Gently lift the block so a bit of the mixture goes beneath it.
• Bake. Bake in the preheated 350°F oven until the oil is bubbling and the edges and top of the Feta are golden, 15 to 20 minutes. (If this amount of time passes, and the top is not golden, place it under the broiler briefly - 30 seconds or so.)
• Serve. Serve immediately with small toasts or something similar.

ROASTED FETA WITH OLIVES AND RED PEPPERS

Steps:

• Preheat broiler.
• Cut cheese into 1/2-inch-thick slices and divide evenly among 4 small flameproof baking dishes (or arrange in 1 layer in a large one). Sprinkle oregano and pepper over cheese.
• Stir together roasted peppers, olives, and oil in a small bowl, then spoon mixture over and around cheese.
• Broil 2 to 4 inches from heat until edges of cheese are golden, about 5 minutes.

ROASTED PEPPERS WITH FETA AND OLIVES RECIPE

Steps:

• Preheat the oven to 200°C, 400°F, Gas 6. Halve and deseed the peppers. Place in a roasting tin and drizzle with a little olive oil. Roast for 15 mins.
• Fill the peppers with a few red onion wedges, halved cherry tomatoes, black olives and some crumbled feta cheese. Season with salt and freshly ground black pepper and drizzle with a little more olive oil.
• Return to the oven for a further 10-15 mins. Serve with crusty bread.

GREEK MARINATED ROASTED PEPPERS, OLIVES AND FETA

Steps:

• Set oven control to broil. Place bell peppers on cookie sheet. Broil 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.
• Meanwhile, in tightly covered container, shake oil, lemon juice, parsley, onion, oregano and garlic.
• Remove skins, stems, seeds and membranes from peppers. Cut peppers into 1-inch pieces. In glass bowl or jar, place peppers, olives and cheese. Pour marinade over pepper mixture. To serve, use slotted spoon. Serve with baguette slices.

ROASTED PEPPERS WITH FETA

Steps:

• Place peppers on grill and char. Remove from grill and place in bowl and cover with plastic wrap for 10 minutes. Cut peppers in half and remove skin and seeds. Mix eggs, feta, parsley, and chiles. Fill peppers evenly and place under broiler until golden brown.

ROASTED PEPPER FETA POPPERS

Steps:

• Preheat the oven to 400 degrees F. Spray a Bundt pan with nonstick cooking spray. Wrap a 3-foot piece of foil around the center of the pan, scooting it down as best you can.
• Cut the tops off the peppers and hollow out the centers to remove the membranes and seeds. Using a small spoon is easiest. Set aside.
• Add the garlic to the bowl of a food processor and pulse until finely chopped. Add the feta, cream cheese, oil, pepperoncini and juice. Pulse until it is a smooth mixture. Sprinkle in the parsley and oregano, then pulse a few more times until blended. Spoon the cheese mixture into the hollowed peppers.
• Arrange the peppers so that they are standing up nestled side-by-side in a single layer in the prepared Bundt pan. Bake until the cheese mixture is golden, about 30 minutes. Transfer to a serving platter and sprinkle with parsley. Let cool slightly before eating, or serve at room temperature.

GRILLED PEPPERS WITH OLIVES AND FETA CHEESE

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.

GREAT APPETIZER: OVEN BAKED FETA WITH TOMATOES & PEPPERS

Steps:

• Preheat the oven to 425˚F.
• Slice the pearl tomatoes horizontally (each one in four pieces) and place on paper towels to drain. (If you are using one large tomato, cut the end pieces and slice the rest in six slices). After 3-4 minutes, turn them over and place on new paper towels. Cut the pepper into four rings and set aside.
• Oil well a small, shallow ceramic baking dish (or four individual ceramic ramekins) and place half of the tomato slices at the bottom. Sprinkle with some sea salt and crushed pepper flakes. Top with half the bell pepper slices.
• Arrange the two Feta pieces on top of the tomato/pepper layer, place the remaining tomato slices on top of each piece of cheese, and place the rest of the bell pepper rings on the tomato. Drizzle liberally with the extra virgin olive oil, sprinkle with oregano and some more pepper flakes, and transfer to the middle of the oven.
• Bake for about 25 minutes, or until the feta turns a light-golden color and the oil is sizzling. If you want to deepen the color, you can place the dish under the broiler for 1-2 minutes at the end of the cooking time.
• Brush some olive oil on the slices of good, multigrain bread, and grill on both sides. Serve the baked feta immediately with some warm grilled bread.

BAKED PEPPERS WITH FETA CHEESE

Steps:

• Preheat the oven to 400°F
• Place the peppers in a baking dish, cut side down. Drizzle with olive oil.
• Tuck the basil and garlic between the peppers. Scatter the feta on top.
• Bake in the oven for 30-40 minutes. Serve hot, warm, or at room temperature.

ROAST PEPPERS WITH FETA CHEESE AND OLIVES

Steps:

• Place peppers on baking tin under broiler about 2 inches from heat. Roast, turning peppers as skins blacken until charred on all sides (10 to 15 minutes). Peel under cold running water.
• Remove stems, seeds and cut into 1 1/2 inch wide strips.
• Leave in colander to drain.
• Combine drained peppers with all ingredients but cheese. Marinate several hours.
• Remove the garlic clove and add the Feta cheese before serving.