ROASTED PEPPERS IN OLIVE OIL
Provided by Tyler Florence
Categories appetizer
Time 40m
Yield 12 appetizer servings
Number Of Ingredients 6
Steps:
- Place the peppers directly onto the burners of a gas stove. Cook the peppers, turning frequently, until they are charred on all sides. Put the peppers into a bowl, cover with plastic wrap, and let them steam for about 15 minutes. (If you do not have a gas stove preheat your oven to 400 degrees F. Coat the peppers with some olive oil and place them on a baking sheet. Cook the peppers until they are soft and have collapsed, about 1 hour. Set the peppers aside until they are cool enough to handle.)
- Peel, stem, and seed the peppers; cut them into wide strips. Place the warm pepper strips into a shallow serving dish. Top with the oregano, garlic, olive oil, and vinegar. Season them with salt and pepper and mix them gently to combine the flavors. Let them sit to cool and serve at room temperature.
OLIVE-PEPPER SPIRALS
These are appetizers or party finger food. Make ahead simple and very good. It asks for lettuce but I have never used it. The idea of limp lettuce isn't all that appealing to me.
Provided by Annacia
Categories Lunch/Snacks
Time 2h20m
Yield 21 serving(s)
Number Of Ingredients 9
Steps:
- In food processor, combine olives, oil, capers, and lemon juice. Cover and process with several on/off turns until olives are very finely chopped.
- Arrange tortillas on a flat surface.
- Spread one-third of the cream cheese over each tortilla, spread one-third of the olive mixture over each.
- Place several lettuce leaves on top of olive mixture.
- Arrange one-third of the pepper strips over lettuce on each tortilla.
- Roll up tortillas and wrap in plastic wrap. Chill in the refrigerator for at least for 2 to 4 hours.
- To serve, slice each tortilla roll into seven slices.
- Arrange spirals on a serving platter.
- If desired, garnish with parsley.
Nutrition Facts : Calories 61.4, Fat 3.9, SaturatedFat 1.5, Cholesterol 5.9, Sodium 228.3, Carbohydrate 5.5, Fiber 0.6, Sugar 0.2, Protein 1.3
FRIED PEPPERS AND OLIVES
Steps:
- Heat 1/4 cup olive oil, 3 sage sprigs, the zest of 1 lemon (in strips) and a pinch of red pepper flakes in a skillet over medium-high heat, 1 minute. Add 6 to 8 baby bell peppers; cook until softened, about 3 minutes. Add 8 smashed garlic cloves and cook 3 more minutes. Add 1 cup mixed olives and cook 2 more minutes. Transfer to a dish and serve with crusty bread.
APPETIZER TORTILLA PINWHEELS
A friend gave me this recipe, and whenever I serve these tortilla pinwheel sandwiches, people ask me for the recipe, too! The cream cheese pinwheels can be made ahead of time and sliced just before serving, leaving you time for other last-minute party preparations. -Pat Waymire, Yellow Springs, Ohio
Provided by Taste of Home
Categories Appetizers
Time 20m
Yield about 4 dozen.
Number Of Ingredients 10
Steps:
- Beat cream cheese, cheese and sour cream until blended. Stir in olives, green chiles, green onions and seasonings., Spread over tortillas; roll up tightly. Wrap each in plastic, twisting ends to seal; refrigerate several hours., Unwrap. Cut into 1/2- to 3/4-in. slices, using a serrated knife. If desired, serve with salsa.
Nutrition Facts : Calories 63 calories, Fat 4g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 119mg sodium, Carbohydrate 5g carbohydrate (1g sugars, Fiber 0 fiber), Protein 2g protein.
OLIVE BREAD SWIRLS
These delicious savoury rolls make an excellent side dish for a lunch party
Provided by Xanthe Clay
Categories Buffet, Dinner, Lunch, Side dish
Time 1h50m
Yield Makes 12
Number Of Ingredients 9
Steps:
- In a large bowl, mix the flour, salt, yeast, 1 tbsp olive oil and 300ml warm water, to make a soft dough. Knead by hand for 10 mins or with the dough hook in a food processor or mixer for 5 mins. Put the dough back in the cleaned out mixing bowl, then cover the bowl with oiled cling film. Leave to rise for an hr in a warm place until doubled in size.
- Meanwhile, make the filling. Discard any tough basil stalks (leave tender ones on) and put in a mini food processor or hand blender beaker with the black olives. Add 4 tbsp olive oil, the garlic and the anchovies, if using. Whizz to a rough paste.
- Heat oven to 220C/200C fan/gas 7. Line a shallow baking tin about 30 x 20cm with non-stick paper. On a floured worktop, roll out the dough to a rectangle roughly 30 x 40cm. Spread the olive paste all over and arrange the whole green olives in a line down one of the short edges. Roll up the dough like a Swiss roll, starting at the short olive-encrusted end to make a sausage shape.
- Cut the dough into 12 slices, then carefully lift each one into the tin, to make 4 rows of 3 swirl shapes. Lightly brush all over with the remaining olive oil. Loosely cover with cling film, then leave to rise for 20 mins or so, until slightly puffed up and filling the tin. Cook for 20-25 mins until golden, then leave to cool in the tin.
Nutrition Facts : Calories 258 calories, Fat 10 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 38 grams carbohydrates, Sugar 1 grams sugar, Fiber 3 grams fiber, Protein 6 grams protein, Sodium 1.05 milligram of sodium
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