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!
ARTICHOKE ANTIPASTO HORS D’OEUVRE
Eggplant appetizer (caponata) mixed with marinated artichoke hearts and sweet red roasted peppers. Served with slices of fresh French baguette!
Makes 1-1/2 cups
Sauteed eggplant, peppers and onion with capers, olives and fresh tomato. Seasoned with garlic, celery seed, a touch of sweet and a touch of heat. Use for bruschetta!
Makes 2 cups