Roasted Feta With Olives And Red Peppers Recipes

ROASTED RED PEPPER WITH FETA DIP

Steps:

• Char peppers directly over gas flame or in broiler until blackened on all sides. Enclose in paper bag 10 minutes. Peel, seed, and quarter peppers. Puree peppers, oil, garlic, and cheese in processor. Season with salt and pepper. Chill at least 3 hours or overnight.

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.

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.

MARINATED FETA WITH OLIVES AND ROASTED RED PEPPER

Steps:

• Mix everything and let marinate in the fridge for up to 5 hours.

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.

HERBY BAKED FETA DIP WITH TOMATOES, PEPPERS AND OLIVES

Steps:

• Preheat the oven to 400 degrees F.
• Place the tomatoes, roasted red peppers, olives and garlic in a 7-by-11-inch baking dish. Drizzle with the oil and season with 1/4 teaspoon salt and 1/4 teaspoon pepper. Stir to coat. Nestle the block of feta in the center of the vegetables. Bake until the feta is soft, and the tomatoes burst and release their juices, about 25 minutes.
• Use a fork to slightly break up the feta, then stir in the basil, chives and parsley. Serve with sliced sourdough bread or crackers.

RICE WITH ROASTED RED PEPPERS, BLACK OLIVES & FETA

Steps:

• Charbroil the peppers - Position the rack so that the pan will be 6 inches from the heat. Preheat the broiler to high.
• Place the pepper on a pan and broil, turning frequently (every 2 to 3 minutes), about 10 to 15 minutes or until charred on all sides.
• Transfer the peppers to a paper or plastic bag or wrap in plastic wrap. Let stand until cool to touch.
• Halve the pepper, core, seed, peel, and chop (into raisin size pieces).
• Meanwhile steam the rice in an appropriate amount of liquid for the cooker: yield about 3 cups.
• In a small skillet, heat oil and saute the green onion until soft (3 to 4 minutes). Add garlic and soften (1 minute) and add parsley, lemon juice, sundried tomatoes, olives, black pepper and cook, stirring for 1 to 2 minutes, until the ingredients are heated through.
• Toss the hot rice with the bell pepper. Serve hot with crumbled feta.
• Refrigerate any leftovers and serve cold.

BAKED FETA CHEESE WITH ONIONS, RED PEPPER & TOMATOES

Steps:

• Preheat the oven to 220°C/425°F/Gas Mark 7
• You will need two individual serving dishes that can go into the oven.
• De-seed and cut the bell pepper length ways into 3 cm strips.
• Brush the pepper slices in a little oil and place on a preheated non stick baking tray and roast for about 20 minutes. Remove from the oven.
• Char the skin of the pepper slightly with a cooks blow torch if you think the skin isn't looking nice and roasted. Put the peppers to one side.
• Now, in a saucepan, melt the butter and the olive oil.
• Slice the onion thinly and finely chop the garlic. Add the onion and garlic to the saucepan. Over a low heat, cook until soft but not coloured.
• Cut the feta cheese into 2cm cubes.
• Using individual serving dishes, layer the onions, with the thinly sliced tomatoes and the roasted red pepper slices.
• Top with the cubed feta cheese. Finish by sprinkling with the grated parmesan cheese. Sprinkle a pinch of paprika on top of each dish.
• Cover with aluminium foil (trying not to touch the cheese) and bake in the oven for about 15 minutes. Uncover and bake for another 5 to 10 minutes, or until the feta starts to get a nice colour.
• Take care not to cook too much as it looks better if the feta stays in cubes.
• Serve with nice fresh crusty bread.