Foto: Half Baked Harvest
Ingredients
- 15 -18 sweet cherry peppers
- 4 ounces goat cheese
- 1 pound assorted (thinly sliced deli meats (I use prosciutto + soppressata + salami))
- 1 jar marinated artichokes
- 1 jar roasted red bell peppers
- 1 jar oil packed sun-dried tomatoes OR sun-dried tomato pesto
- 8 ounces fresh mozzarella or buffalo mozzarella (rolled in fresh herbs)
- marinated feta (recipe follows)
- marinated olives (recipe follows)
- 1 cup homemade or store bought hummus + olive oil for drizzling
- fresh basil + radishes + cherry tomatoes (or other fresh veggies)
- apricots + strawberries + fig jam + honey (or other fruits)
- fresh pita + pita chips + bread sticks (or other breads/crackers)
- 6 ounces block feta (cut into 1/2 inch cubes)
- 1/4 cup fresh herbs (I like thyme (basil, oregano))
- pinch of crushed red pepper flakes
- olive oil (enough to cover the cheese)
- 1/2 cup olive oil
- 6 cloves garlic (peeled)
- 2 cups mixed olives (I used kalamata and green olives)
- crushed red pepper flakes (to taste)
Steps
-
Take the sweet cherry peppers and gently stuff them with the goat cheese.
-
Arrange all the ingredients on a large platter or wood cutting board. Drizzle a little olive oil over the hummus. Serve with assorted breads and crackers so people can mix and match their bites depending in their tastes.
-
Add the cubed feta, herbs and crushed red pepper to an 8 ounce or larger glass jar. Pour enough olive oil over top so that the oil completely covers the feta. Screw the lid on the jar and place in the fridge for at least one hour or up to two weeks. Just crumble the feta onto whatever you wish.
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Add the olive oil and garlic to a small saucepan and set over medium low heat. Bring the oil to a simmer and then reduce the heat to LOW. Simmer, for 10 minutes, stirring occasionally until fragrant. Remove from the heat, stir in olives. Add crushed red pepper to taste. Can be served warm or chilled. Olives can be stored in a glass jar in the fridge for up to 1 week.
Nutrition Facts (per serving)
Macronutrients
*DV = Daily Value based on a 2,000 calorie diet
💰 Cost Estimate
📋 Price Breakdown (5% ingredients detected)
| Ingredient | Amount | Unit Price | Subtotal |
|---|---|---|---|
| -18 sweet cherry peppers | 15 | - | - |
| goat cheese | 4 ounces | - | - |
| assorted | 1 pound | - | - |
| jar marinated artichokes | 1 | - | - |
| jar roasted red bell peppers | 1 | - | - |
| jar oil packed sun-dried tomatoes OR sun-dried tomato pesto | 1 | $0.75/kg | $0.07 |
| fresh mozzarella or buffalo mozzarella | 8 ounces | - | - |
| marinated feta | - | - | - |
| marinated olives | - | - | - |
| homemade or store bought hummus + olive oil for drizzling | 1 cup | - | - |
| fresh basil + radishes + cherry tomatoes | - | - | - |
| apricots + strawberries + fig jam + honey | - | - | - |
| fresh pita + pita chips + bread sticks | - | - | - |
| block feta | 6 ounces | - | - |
| fresh herbs | 0.25 cup | - | - |
| pinch of crushed red pepper flakes | - | - | - |
| olive oil | - | - | - |
| olive oil | 0.5 cup | - | - |
| garlic | 6 cloves | - | - |
| mixed olives | 2 cups | - | - |
| crushed red pepper flakes | - | - | - |
*Estimated market prices, may vary by region
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