Baked Feta with Capers and Cherry Tomatoes
To kick off the month of April, here are a few quick appetizer recipes to please your family and friends. And remember to assemble a bountiful hors d’oeuvres spread – it is easier than you think! Keep just a few versatile ingredients on hand, and you’ll always be ready for a party.
BAKED FETA WITH CAPERS AND CHERRY TOMATOES
Prep time: 5 minutes. Cooking time: 15 minutes. Serves: 4 – 6
Feta Cheese
Chopped cherry tomatoes
Red onion, finely sliced
Capers
Dried oregano
Olive Oil
Preheat oven to 350ºF. Slice the feta cheese about 1/2 inch think and shape either into a square a round, a heart, etc. Place on a piece of foil then place the tomatoes, onions, capers, oregano and olive oil on top. Fold the foil over to seal and bake for 15 minutes.
Note: Another way is to sauté the onions, tomatoes in a little olive oil. Add capers and oregano. Flatten feta cheese into any shape you desire and spoon mixture on top. Serve with crackers.
ARTICHOKE HEARTS AND BLUE CHEESE SPREAD
Prep time: 10 minutes. Cooking time: 1 minute. Serves: as many as you wish
Bottled or canned artichokes, chopped
Blue Cheese
Roasted Red Peppers
Bruschetta
Mix together artichokes and blue cheese. Spread on bruschetta, sprinkle with roasted red peppers and serve immediately. Or put artichokes and blue cheese on a plate or in a small bowl, sprinkle with roasted red peppers and serve with crackers.
SEASONED CAULIFLOWER FLOWERETTES
Prep time: 10 minutes. Serves: as many as you wish
One fresh cauliflower, cut or broken into flowerettes
Lawry’s Seasoning Salt or Bay Seasoning
Put in ziplock bag and shake. Place flowerettes on a colorful dish, serve.
CHUNKY GUACAMOLE ON ENDIVE
Prep time: 10 minutes. Serves: as many as you wish
Chunky guacamole
Endive leaves
Cilantro leaves
Use or prepare a chunky guacamole. Spoon guacamole on endive leaf and add cilantro leaf on top of each.
CORN SCOOPS WITH SHRIMP, CHEESE AND SCALLIONS
Prep time: 10 minutes. Serves: as many as you wish
Pepper Jack Cheese, shredded
Green chillies
Chopped scallions
Mayonnaise
Shrimp, chopped
Package of corn scoops
Mix together cheese, chillies and scallions, a little mayonnaise and shrimp. Spoon into corn scoops and heat in oven. Serve hot.
Capt. Jan Robinson’s Ship to Shore Cookbook Collection is available at your local marine or bookstore. Visit www.ship toshoreINC.com email [email protected] Tel: 704-277-6521. Don’t miss the new cookbook added to Jan’s collection: DINING ON DECK.
Capt. Jan Robinson has written for ALL AT SEA since 2005.
Worth your time?
Thanks — noted.
