Marinated Roasted Peppers Olives And Cheese Recipes

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MARINATED CHEESE WITH PEPPERS AND OLIVES



Marinated Cheese with Peppers and Olives image

Cheddar cheese, red peppers and pitted ripe olives make a tasty, rustic appetizer when marinated overnight and served with decorative toothpicks. -Polly Brunning, Thaxton, Virginia

Provided by Taste of Home

Categories     Appetizers

Time 10m

Yield 15 servings.

Number Of Ingredients 8

12 ounces cheddar cheese, cut into 3/4-inch cubes
2 medium sweet red peppers, cut into 3/4-inch pieces
2 cans (6 ounces each) pitted ripe olives, drained
1/4 cup canola oil
1 tablespoon white vinegar
1 garlic clove, minced
1/2 teaspoon dried basil
1/2 teaspoon dried oregano

Steps:

  • In a large bowl, combine all ingredients. Refrigerate, covered, at least 4 hours or overnight.

Nutrition Facts : Calories 155 calories, Fat 14g fat (5g saturated fat), Cholesterol 24mg cholesterol, Sodium 339mg sodium, Carbohydrate 3g carbohydrate (1g sugars, Fiber 1g fiber), Protein 6g protein.

MARINATED ROASTED PEPPERS, OLIVES AND CHEESE



Marinated Roasted Peppers, Olives and Cheese image

This blend of colorful peppers, Greek olives, mozzarella cheese and fresh, fragrant herbs makes a mouthwatering appetizer or salad.

Provided by Betty Crocker Kitchens

Categories     Appetizer

Time 4h35m

Yield 10

Number Of Ingredients 12

6 large red or green bell peppers
1 cup whole Greek or pitted ripe olives
4 ounces mozzarella cheese, cut into cubes
1/4 cup olive or vegetable oil
1/4 cup lemon juice
2 tablespoons chopped fresh parsley
1 teaspoon chopped fresh oregano leaves or 1/4 teaspoon dried oregano leaves
1 teaspoon chopped fresh basil leaves or 1/4 teaspoon dried basil leaves
1/2 teaspoon chopped fresh sage leaves or 1/8 teaspoon dried sage leaves
1/2 teaspoon salt
1/8 teaspoon pepper
2 large garlic cloves, finely chopped

Steps:

  • Set oven control to broil.
  • Broil bell peppers with tops about 5 inches from heat, turning occasionally, until skin is blistered and evenly browned. Place peppers in a plastic bag and close tightly. Let stand 20 minutes.
  • Remove skin, stems, seeds and membranes from peppers. Cut peppers into 1/4-inch strips. Place peppers, olives and cheese in glass bowl or jar.
  • Shake remaining ingredients in tightly covered container; pour over pepper mixture. Cover and refrigerate at least 4 hours to blend flavors, stirring occasionally.
  • Store tightly covered in refrigerator up to 2 weeks.

Nutrition Facts : Calories 120, Carbohydrate 8 g, Cholesterol 5 mg, Fat 1 1/2, Fiber 2 g, Protein 4 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 310 mg

MARINATED MOZZARELLA, ROASTED BELL PEPPER, AND OLIVE BROCHETTES



Marinated Mozzarella, Roasted Bell Pepper, and Olive Brochettes image

Categories     Herb     Olive     Cocktail Party     Vinegar     Mozzarella     Bell Pepper     Gourmet

Yield Makes about 50 hors d'oeuvres

Number Of Ingredients 10

3/4 pound fresh or smoked mozzarella,cut into1/2-inch cubes (about 2 cups)
1/4 cup virgin olive oil
1 garlic clove, minced
1 tablespoon white-wine vinegar
1/2 teaspoon dried orégano, crumbled
1/2 teaspoon dried basil, crumbled
1/4 teaspoon dried thyme, crumbled
1/2 pound (about 25) brine-cured black olives, halved and pitted
2 large red bell peppers, roasted (procedure follows) and cut into 3/4-inch squares
about 50 wooden picks

Steps:

  • To Roast Peppers
  • Using a long-handled fork char the peppers over an open flame, turning them, for 2 to 3 minutes, or until the skins are blackened. (Or broil the peppers on the rack of a broiler pan under a preheated broiler about 2 inches from the heat, turning them every 5 minutes, for 15 to 25 minutes, or until the skins are blistered and charred.) Transfer the peppers to a bowl and let them steam, covered, until they are cool enough to handle. Keeping the peppers whole, peel them starting at the blossom end, cut the tops, and discard the seeds and ribs. (Wear rubber gloves when handling chilies.)
  • In a bowl or resealable heavy plastic bag combine the mozzarella, the oil, the garlic, the vinegar, the orégano, the basil, the thyme, and salt and pepper to taste and let the cheese marinate for at least 4 hours at room temperature or chilled overnight. Thread a mozzarella cube, an olive half, and a roasted pepper square onto each of the wooden picks and arrange the brochettes on a platter. The hors d'oeuvres may be made 4 hours in advance and kept covered.

GREEK MARINATED ROASTED PEPPERS, OLIVES AND FETA



Greek Marinated Roasted Peppers, Olives and Feta image

Taste a bit of Greece with this classic marinated combo of peppers, olives and cheese.

Provided by By Betty Crocker Kitchens

Categories     Snack

Time 45m

Yield 32

Number Of Ingredients 10

5 large red bell peppers
1/4 cup olive or vegetable oil
3 tablespoons lemon juice
1/2 cup chopped fresh parsley
1/4 cup finely chopped red onion
2 tablespoons chopped fresh or 2 teaspoons dried oregano leaves
2 cloves garlic, finely chopped
2 cups pitted kalamata olives
8 oz feta cheese, cut into 1/2-inch cubes (1 cup)
Baguette slices, if desired

Steps:

  • Set oven control to broil. Place bell peppers on cookie sheet. Broil with tops about 5 inches from heat, turning occasionally, until skin is blistered and evenly browned. Place peppers in a plastic bag and close tightly. Let stand 20 minutes.
  • Meanwhile, in tightly covered container, shake oil, lemon juice, parsley, onion, oregano and garlic.
  • Remove skins, stems, seeds and membranes from peppers. Cut peppers into 1-inch pieces. In glass bowl or jar, place peppers, olives and cheese. Pour marinade over pepper mixture. To serve, use slotted spoon. Serve with baguette slices.

Nutrition Facts : Calories 50, Carbohydrate 3 g, Cholesterol 5 mg, Fat 1, Fiber 0 g, Protein 1 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 150 mg, Sugar 2 g, TransFat 0 g

ROASTED MARINATED PEPPERS WITH GOAT CHEESE



Roasted Marinated Peppers with Goat Cheese image

Make and share this Roasted Marinated Peppers with Goat Cheese recipe from Food.com.

Provided by Julesong

Categories     Cheese

Time 3h45m

Yield 4 serving(s)

Number Of Ingredients 12

2 large red bell peppers
2 large yellow bell peppers
1/4 cup extra virgin olive oil
2 tablespoons red wine vinegar
1 lemon, juice of
1 clove garlic, thinly sliced
6 sprigs fresh thyme
salt
freshly ground pepper
12 black olives
1 large orange, peeled,sliced
2 ounces soft goat cheese

Steps:

  • Heat oven to 375 degrees F (190 degrees C).
  • Arrange peppers on a foil-lined baking sheet and bake until blackened and soft, 25-30 minutes, turning once or twice.
  • Transfer to a bowl, cover with plastic wrap and let stand 10 minutes (this helps steam the peppers in their skins, and makes skin removal easier).
  • Meanwhile, make the marinade: combine oil, vinegar, lemon juice, garlic, leaves from about half the thyme, salt and pepper in a large bowl.
  • While peppers are still hot, slip off the skin and scrape out seeds; remove stems.
  • Cut each pepper into quarters.
  • Add roasted peppers to the marinade and refrigerate for 2-3 hours.
  • To serve, arrange peppers on 4 plates, garnish with olives, oranges and remaining thyme, and crumble goat cheese over and season with additional freshly ground pepper.
  • Note: instead of all red wine vinegar, you can use 1 1/2 tablespoons red wine vinegar and 1 teaspoon balsamic, for even deeper and sweeter flavor. Chopped basil is also a delicious garnish.

Nutrition Facts : Calories 263.5, Fat 19.7, SaturatedFat 5, Cholesterol 11.2, Sodium 176.4, Carbohydrate 18.5, Fiber 4.1, Sugar 8.4, Protein 5.4

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