Peppery Feta Shortbread Recipes
ROASTED PEPPER FETA POPPERS
Provided by Trisha Yearwood
Categories appetizer
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 400 degrees F. Spray a Bundt pan with nonstick cooking spray. Wrap a 3-foot piece of foil around the center of the pan, scooting it down as best you can.
- Cut the tops off the peppers and hollow out the centers to remove the membranes and seeds. Using a small spoon is easiest. Set aside.
- Add the garlic to the bowl of a food processor and pulse until finely chopped. Add the feta, cream cheese, oil, pepperoncini and juice. Pulse until it is a smooth mixture. Sprinkle in the parsley and oregano, then pulse a few more times until blended. Spoon the cheese mixture into the hollowed peppers.
- Arrange the peppers so that they are standing up nestled side-by-side in a single layer in the prepared Bundt pan. Bake until the cheese mixture is golden, about 30 minutes. Transfer to a serving platter and sprinkle with parsley. Let cool slightly before eating, or serve at room temperature.
PEPPERY FETA SHORTBREAD
A savory little cracker to serve alongside soups and salads. Can be made ahead and frozen up to one month.
Provided by DailyInspiration
Categories Breads
Time 11m
Yield 18 serving(s)
Number Of Ingredients 6
Steps:
- Place the flour, cornmeal, butter and feta in the food processor and pulse until crumbly. Add the olive oil and pulse just until the dough begins to hold together. Shape the dough into a little log. Wrap in plastic wrap and chill for at least an hour or freeze for up to a month. Thaw in the fridge if time allows.
- Preheat oven to 375 degrees. Slice the shortbread and arrange on a ungreased cookie sheet. Grind some pepper over the slices and bake for 8-10 minutes, or until they are just beginning to color around the edges.
- Serve at room temperature alongside soup or with a salad. Prep time includes refrigeration time.
Nutrition Facts : Calories 61.9, Fat 4.5, SaturatedFat 2.2, Cholesterol 9.6, Sodium 73.2, Carbohydrate 4.1, Fiber 0.2, Sugar 0.2, Protein 1.2
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