Roasted Red Peppers over Feta and Kalamata Olives

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This is a delicious appetizer that can be made in a spare moment with very simple ingredients. When the roasted peppers mix with the tanginess of the Greek Feta they make a delicious combination!

Preparation time: 5 min
Cooking time: 5 min

Difficulty: Easy - for beginners
Serves: 4


1 lb Greek feta*
4 whole roasted peppers (I use Bulgarian or Florina from Greece)*
½ cup extra virgin olive oil
12 Kalamata olives
3 cherry tomatoes cut in half
A hand full chopped sundried tomatoes
Fresh basil chopped


1. Slice the Feta into 1 inch cubes.

2. Take each cube and slice it into 4 long strips (try not to break the strips). Place 3 strips on a plate.

3. Take each sliced roasted pepper and place on top of the cheese strips. Add the tomatoes.

4. Sprinkle with plenty of extra virgin olive oil, sundried tomatoes and the chopped basil.

5. Place one Kalamata olive between the Feta strips and serve with crusty bread or pita wedges.

*Available at Nabeel's Cafe & Market in Homewood, AL

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