APPETIZERS

HORS D’OEUVRE PLATTER

HORS D'OEUVRE PLATE WITH CAPONATA BABGANOUSH

HORS D’OEUVRE PLATTER

Caponata Babaganoush and hummus spreads served with grilled pita triangles. Kalamata olives, capers and Pickled Roasted Yellow Peppers serve as accompaniments. Garnish it all with chopped fresh parsley, serve and listen to the raves!

Serves 6

Recipe for Caponata Babaganoush on this site:

https://chefdavies-tight.com/2015/07/08/caponata-babaganoush/

Recipe for Pickled Roasted Yellow Peppers on this site:

https://chefdavies-tight.com/2015/07/17/pickled-roasted-yellow-peppers/


Oil both sides of whole pita bread pockets lightly on both sides. Grill on both sides, then cut into triangles. (If you don’t have a grill, fry briefly on both sides in a skillet, over medium heat.)

Spoon hummus of choice and Caponata Babaganoush into small serving bowls.

Place Kalamata olives, pitted and cut into halves, pickled peppers cut into bite size pieces, and capers into souffle cups.

Place all condiments on a platter and surround with pita triangles. Garnish it all with chopped fresh parsley.

Then let your guests enjoy a perfect blend of textures and flavors!






Advertisements

0 comments on “HORS D’OEUVRE PLATTER

Come back soon.

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: