There will be about 20 people, and I want something that tastes and looks great.
Thanks for ideas!! Balsamic Marinated Olives
This make-ahead recipe can be easily halved.
2 (8-ounce) jars ripe olives, drained
2 (7-ounce) jars kalamata olives, drained
2 (7-ounce) jars pimiento-stuffed olives, drained
1/2 cup olive oil
1/2 cup balsamic vinegar
1 tablespoon Italian seasoning
Combine all ingredients; cover and chill at least 8 hours. Let stand 30 minutes at room temperature before serving. Serve with a slotted spoon.
Creamy Hummus
3/4 cup water
1/2 cup tahini (sesame-seed paste)
6 garlic cloves, peeled
6 tablespoons fresh lemon juice
1 tablespoon extra-virgin olive oil
1 teaspoon ground cumin
1/2 teaspoon salt
1/4 teaspoon black pepper
2 (19-ounce) cans chickpeas (garbanzo beans), rinsed and drained
Place first 3 ingredients in a food processor; process until smooth. Add juice and remaining ingredients; process until smooth, scraping sides occasionally.
Greek Shrimp Bruschetta
1/3 cup olive oil, divided
3/4 pound small fresh shrimp, peeled and deveined
1 1/2 tablespoons minced garlic
2 large plum tomatoes, seeded and finely chopped
1/2 cup sliced green onion
1/2 cup crumbled feta cheese
1/4 cup finely chopped parsley
1 tablespoon fresh lemon juice
2 teaspoons minced fresh thyme
1 teaspoon Greek seasoning
1 French baguette, cut diagonally into 1/4 inch-thick slices
Heat 1 tablespoon oil in a large skillet over medium-high heat. Saut茅 shrimp and garlic 3 to 4 minutes until shrimp are cooked.
Transfer to a small bowl and chill.
Combine tomatoes, 1 tablespoon olive oil and next 6 ingredients in a large bowl; stir in shrimp. Refrigerate until ready to serve.
Place bread slices on a baking sheet; brush bread with remaining olive oil. Bake at 375潞 for 8 minutes. Spoon 1 heaping tablespoon shrimp mixture onto each bread slice. Lima Bean Spread with Cumin & Herbs -
I would serve both with toaste pita bread cut into triangles
1 10-ounce package frozen lima beans
4 cloves garlic, crushed and peeled
录 teaspoon crushed red pepper
2 tablespoons extra-virgin olive oil
4 teaspoons lemon juice
1 teaspoon ground cumin
陆 teaspoon salt, or to taste
Freshly ground pepper to taste
1 tablespoon chopped fresh mint
1 tablespoon chopped fresh cilantro
1 tablespoon chopped fresh dill
1. Bring a large saucepan of lightly salted water to a boil. Add lima beans, garlic and crushed red pepper; cook until the beans are tender, about 10 minutes. Remove from heat and let cool in the liquid.
2. Drain the beans and garlic. Transfer to a food processor. Add oil, lemon juice, cumin, salt and pepper; process until smooth. Scrape into a bowl, stir in mint, cilantro and dill.
Whole-Wheat Couscous Pilaf
1 1/4 cups reduced-sodium chicken broth or water
1 tablespoon butter
1/2 teaspoon hot sauce
1/4 teaspoon salt
1 1/2 cups whole-wheat couscous
1 tablespoon chopped fresh parsley
Freshly ground pepper to taste
Combine broth or water, butter, hot sauce and salt in a small saucepan with a tight-fitting lid and bring to a boil. Stir in couscous and remove from heat. Cover and let stand for 5 minutes. Uncover and fluff the grains with a fork to separate. Stir in parsley. Season with pepper. how about spinach rolls with Feta cheese or Tirokafteri,a dip with grilled red peppers and feta,or a nice plate of Greek cheese like Kasseri, Graviera from Crete with Kalamata olives.
An excellent idea is to use a nice big platter and arrange the cheese and the olives and at the center of your platter in a red pepper put you dip and you are ready to impress your friends.For the recipes and more ideas go to this site.
http://www.hummingbirdpublications.com The amazing Taste of Greece These are simple but would be very good.
Greek Salad Kabobs:
3/4 cup plian yougurt
2 tsp honey
2 tsp fresh chopped dill
2 tsp chopped fresh oregano
1/4 tsp salt
1 small clove garlic
KABOBS:
24 cocktail (or plain) toothpicks
24 pitted kalmatta olives
24 small ripe tomatoes
12 slices (1/2 in thick) English/seeded cucumbers cut in 1/2 lengthwise.
In a small bowl mix dip ingredients, set aside
On each cocktail pick thread one olive, tomato, and cucumber slice. Put the cuke on the bottom so that it is a free standing item, serve with the dip. One of my favorite medditerranian apps is Caprese Skewers:
Bocconcini (miniature mozzarella balls)
Cheery Tomatoes
Fresh Basil
Balsamic Vinagrette (bottled is fine)
One a skewer alternate the cheese with the tomatoes and fresh basil, pour over the dressing and let it marinade. Searve cold or room temperature.
Fast easy and they can sit out and be safe while everyone grazes on food. Get a tub or 2 of roasted red pepper hummus..place in a bowl and in the middle..place some roasted red peppers from a jar. Place the bowl on a plate and surround it with quartered mini whole what pita bread. make this layered dip...
Get some or make some Tziki sauce (yogurt cucumber sauce) then top it with any kind of hummus. Garnish the top with chopped tomato, cucumber and red onion.
Serve with Pita Chips. | 