Today as I was looking into some of my notes, I noticed that today was the deadline for the Monthly Mingle event, created by Meeta, of Whats For Lunch Honey’s and co-hosted this month by Mansi, of Fun ‘n’ Food, This month’s theme being Appetizers & Hors D’ oeuvres, we were requested to share some fancy vegetarian appetizers. Cook something that’s pretty to look at and tasty to bite in, something that looks good on a plate and is irresistible to our guests!
I had made a note to participate in this event but as always there are so many events going on that it skipped my mind.
Thank God I still had some Preserved Red Peppers (Piperies Florinis) left in my refrigerator and I prepared this appetizer, which goes well with wine or ouzo. These roasted peppers from Florina, are naturally sweet so they pair well with the salty feta making an easy and delicious appetizer!
Greek Mezes with Roasted Red Peppers (Piperies Florinis)
Each piece of pepper makes 2 appetizers so depending on number of your guests adjust the recipe
- 4 pieces of peppers
- 8 pieces of feta cheese, cubed
- 8 pieces of cucumber
- 4 kalamata olives, pitted
- A pinch of salt (optional)
- Black pepper (optional)
- A pinch of oregano
Peel and cut the cucumber, (I use only small and tender cucumbers which do not have seeds in them), add salt (be careful as the feta is salty) and place a cube of feta on top. Put them on a toothpick and then fold the pepper and add it on top of the feta and a half of and olive. When all are finished, sprinkle with oregano and pepper.
Place in the refrigerator to chill.
Kopiaste and Kali Orexi!