You can see them in the deli department of all the supermarkets, little red peppers stuffed with feta, and they are not cheap! But mostly, if you have a big party they go too quickly! But for a fraction of the deli price you can buy a couple of jars of sweet pickled peppers and a block of creamy feta, and then you just need a few herbs from the garden, and a little milk to thin down the feta. And a bit of patience!
Cut the feta (goat or cow) and place in a bowl, then with a fork start to mix it, adding some milk until you have a paste as thick as Greek yogurt. If you cannot find feta cheese, or for a milder flavor, use cream cheese. Chop some herbs like basil, dill, chives and/or parsley (or what you have fresh in the garden). You can use just one herb or a mixture of herbs. Or you can use an already flavoured feta, or dried spices like black pepper and cumin seeds (a combo that I particularly like with cream cheese).
Mix the herbs with the feta mixture. In the meantime drain the pickled peppers and place open side down on a plate to drain all their liquid for 30 minutes or so. Then with a teaspoon fill all the peppers with a little feta mixture. This take time but it isn't difficult, as the cheese mixture is soft and will 'pour' easily inside the little peppers. Finally refrigerate everything for a few hours (better overnight) so that the feta mixture will set, and serve as an antipasto or canapés. Leftover feta mixture can be used as a dip.
Photos and Recipe by Alessandra Zecchini ©
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