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!
Recipe for Caponata Babaganoush on this site:
Recipe for Pickled Roasted Yellow Peppers on this site:
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!
AFC GLOBAL™. Chef Davies-Tight™. The Animal-Free Chef™. ANIMAL-FREE SOUS-CHEF™. FAT-FREE CHEF™. Word Warrior GLOBAL™. Word Warrior Davies-Tight™. HAPPY WHITE HORSE™. Global Word Chef™. SHARON ON THE NEWS™. BIRTH OF A SEED™. Till now and forever © Sharon Lee Davies-Tight, Artist, Author, Animal-Free Chef, Activist. ARCHITECT of 5 PRINCIPLES TO A BETTER LIFE™ & MAINSTREAM ANIMAL-FREE CUISINE™.