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

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EGGPLANT AND PEPPER ANTIPASTO APPETIZER

EGGPLANT AND PEPPER ANTIPASTO APPETIZER

Sweet onion and green peppers sauteed with fresh eggplant, then  simmered with garlic, basil, thyme and diced tomatoes with a dash of red wine vinegar, and a  shadow of sweet and heat. Served with hot pita bread triangles brushed with extra virgin olive oil. An impressive hot appetizer!

Makes 9 cups antipasto

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