YumSugar

Come Party With Me: Bachelorette - Menu

partysugar — Tue, 12 May 2009 09:00:01 -0700

While the bridal shower was sunny and sophisticated, my friend Ronda's bachelorette will be fantastical and fabulous. Since she's a huge fan of belly dancing, the maid of honor has chosen this sensual dance to serve as the party's theme. Ronda's girlfriends are invited to a belly dancing class complete with Mediterranean nibbles. After the class, everyone will head to a local hookah bar to practice their newfound talent. I'm planning the menu; it will be a spread of delicious appetizers. In between songs, the girls can snack on mini Mediterranean pitas topped with hummus, tapenade, or pesto.

Crisp Turkish cigars are filled with tangy feta cheese. Flatbread squares with mint and ground lamb are hearty and scrumptious. When skewered on rosemary springs and served with a garlicky mint sauce, shrimp is irresistible. To check out these recipes that are perfect for any backyard bash, read more.

Mediterranean Pitas
From Everyday With Rachael Ray

Ingredients

16 mini pita pockets, about 2 1/2 inches in diameter
1/4 cup extra-virgin olive oil
1/2 pound each hummus, tapenade, pesto, sun-dried tomato spread, black bean dip and spreadable goat cheese
Olives, for garnish
Paprika (optional)

Directions

Preheat the broiler. Split each pita pocket in half, forming 32 disks total.
Place the disks, cut side up, on a baking sheet and brush with the olive oil. Place under the broiler and cook until golden and crisp, about 3 minutes. Let cool.
Top the pitas with the various spreads. Place an olive in the center of some of the pitas. Sprinkle lightly with paprika, if desired.

Serves 8.

Print recipe with images | without images

Turkish Cigars
From Food & Wine

Ingredients

14 ounces feta cheese
2 large eggs, beaten
1/2 cup finely chopped mixed herbs, such as mint, flat-leaf parsley and dill
Salt and freshly ground pepper
16 sheets phyllo dough
6 tablespoons unsalted butter, melted

Directions

Preheat the oven to 350°. In a medium bowl, blend the feta with the eggs and the mixed herbs and season with salt and pepper.
Have 2 large baking sheets ready. Work with 2 sheets of phyllo at a time, keeping the remaining sheets under a damp towel. Set 1 sheet of phyllo on a work surface and brush with some of the melted butter. Press a second sheet of phyllo on top. Cut the phyllo lengthwise into 4 even rectangles.
Spread 1 tablespoon of the feta cheese and herb filling along the short end of one of the phyllo rectangles, leaving about 1/2 inch on each side. Roll up the phyllo, neatly tucking in the ends one-third of the way up to enclose the filling, then continue to roll up the phyllo with the sides open.
Transfer the rolled-up cigar, seam side down, to a large baking sheet and brush with more of the melted butter. Repeat with the remaining phyllo dough and feta cheese and herb filling.
Bake the cigars for about 30 minutes, or until they are golden brown and crisp; switch the baking sheets halfway through for even browning. Serve the cigars hot or at room temperature.

Makes 32 cigars.

Make Ahead: The cigars can be assembled up to 4 hours ahead. Cover them with plastic wrap and refrigerate. Bake the cigars just before serving.

Print recipe with images | without images

Flatbread Topped with Mint, Feta, and Lamb
From Martha Stewart

Ingredients

For the flatbreads
1 3/4 teaspoons dry active yeast (from one 1/4-ounce envelope)
2 cups warm water
2 tablespoons extra-virgin olive oil, plus more for bowl
1 tablespoon sugar
1 teaspoon coarse salt
4 1/2 cups bread flour, plus more for surface
For the topping
1 tablespoon unsalted butter
1 tablespoon extra-virgin olive oil, plus more for brushing and drizzling
6 leeks, white and pale-green parts only, halved lengthwise, cut crosswise into 1/4-inch-thick slices, and rinsed well
16 scallions, thinly sliced
Coarse salt and freshly ground pepper, to taste
1/4 cup chopped fresh flat-leaf parsley
1/4 cup chopped fresh mint, plus more for garnish
1/2 pound ground lamb
1 cup (8 ounces) crumbled feta cheese

Directions

Make the flatbreads: Combine yeast and water in a mixer bowl. Let stand until foamy, about 5 minutes. Add oil, sugar, and salt. Mix with the dough hook on medium speed until well combined. Reduce speed to low. With the machine running, add flour, a little at a time, and mix until dough comes together. (You will need more flour in warm weather than in cold.) Transfer dough to a lightly floured work surface, and knead until smooth and supple, 10 to 15 minutes. Transfer to an oiled bowl, and cover with plastic wrap. Refrigerate for at least 4 hours (or overnight).
Remove dough from refrigerator, and bring to room temperature. Place a pizza stone or baking sheet on the floor of the oven. Preheat oven to 500 degrees.
Make the topping: Melt butter with oil in a medium skillet over medium heat. Add leeks and scallions; season with salt and pepper. Cook, stirring occasionally, until softened, about 5 minutes. Transfer to a bowl. Stir in parsley and mint.
Add lamb to the same skillet, and set over medium-high heat. Cook, stirring and breaking meat into small pieces, until browned, 6 to 7 minutes.
Divide dough into 4 portions. On a lightly floured surface, gently stretch 2 pieces into 14-by-7-inch rounded rectangles; keep other portions covered.
Place dough rectangles on a parchment-lined peel or inverted rimmed baking sheet. Brush with oil, and spread each with 1/4 of the leek mixture, leaving a 1/2-inch border. Top each with 1/4 of the lamb, then sprinkle with 1/4 cup feta. Season with salt and pepper.
Carefully slide parchment with flatbreads off the peel or sheet onto the pizza stone. Bake until flatbreads are golden brown, 10 to 12 minutes. Repeat with remaining dough.
Garnish flatbreads with fresh mint, and drizzle with oil. Cut into thick slices, and serve immediately.

Serves 8-10.

Print recipe with images | without images

Skewered Rosemary Shrimp with Mint Pesto
From Bon Appétit

Ingredients

Mint pesto
1/2 cup pine nuts, toasted
3 garlic cloves, peeled
2 tablespoons (packed) feta cheese
2 tablespoons (packed) Parmesan cheese
1 tablespoon coarsely chopped jalapeño chile
1/2 teaspoon salt
1/2 teaspoon ground black pepper
2 cups (packed) fresh mint leaves
2 tablespoons fresh lemon juice
1/3 cup extra-virgin olive oil
Shrimp
24 large uncooked shrimp (about 2 pounds), peeled, deveined, tails left intact
2 tablespoons olive oil
2 garlic cloves, minced
1 tablespoon chopped fresh parsley
3 tablespoons fresh lemon juice
24 4-inch-long woody rosemary sprigs

Directions

For mint pesto: combine first 7 ingredients in processor. Using on/off turns, process until mixture is smooth.
Add mint leaves and lemon juice; process until smooth, stopping occasionally to scrape down sides of bowl. Gradually add oil and process until mint pesto is smooth and creamy. (Can be made 1 day ahead; cover and refrigerate.)
For shrimp: preheat broiler. Sprinkle shrimp with salt and pepper. Whisk oil, garlic, and parsley in medium bowl to blend. Add shrimp; toss to coat. Let stand at room temperature 15 minutes.
Arrange shrimp in single layer on broiler pan. Broil until opaque in center, about 2 minutes per side. Transfer to large bowl; sprinkle with lemon juice and toss with 1/2 cup mint pesto. Starting at base end of rosemary, skewer 1 shrimp on each sprig. Arrange on platter and serve.

Makes 24.

Print recipe with images | without images

'Wich of the Week: Feta Cream Cheese BLT

YumSugar — Wed, 29 Apr 2009 14:00:02 -0700

Sometimes serendipity leads me to sandwiches at the most surprising times - like when I once found myself at an antique mall, housed in an old grocery store, with a restaurant in the middle. I ordered the feta BLT, which turned out to be an unfussy yet decadent, creamy, and salty twist on the crispy classic. Luckily, the woman who owned the restaurant also had a cookbook, and I got my hands on the recipe.

I've been meaning to make this for a while now, so last week I did feta cream-cheese BLTs for dinner. Turns out, April is not only National Grilled Cheese Month, it's also BLT Month. Serendipitous, indeed. To celebrate the sandwich yourself, read more.

Feta Cream Cheese BLT
Juliet's World Cafe Cookbook

Ingredients

3 slices thick-sliced bacon
2 thick slices of ripe red tomatoes
Salt and pepper
Handful of baby spinach
Equal amounts of feta and cream cheese (about 1 1/2 tablespoons each), at room temperature
2 slices multigrain bread

Directions

Fry bacon in pan slowly until it is very crisp, but not scorched. If you are making more than six pieces at a time, put bacon on a foil or parchment covered cookie sheet in a 350 degree oven. It will take about 20 minutes, but it cooks very evenly.

Grind fresh pepper on tomatoes and salt them very lightly.

Remove any large stems from spinach.
Mix about 1 1/2 tablespoons feta and the same of cream cheese with a fork. (You can make a large batch and keep it in the fridge for about a week.)

When all your ingredients are ready, toast the bread until nice and crisp (I used the oven).
Spread one side of each slice with feta mixture and return to oven long enough to warm the feta.

Assemble the sandwich: First put tomatoes on one side, then lay on the bacon. (I let the bacon hang out in a decadent sort of way.) Then put the spinach on the other side, pressing into the feta slightly.
Close sandwich, cut in half; toothpick halves and eat immediately!

Makes one sandwich.

Print recipe with images | without images

Fast & Easy Dinner: Turkey Burgers With Feta and Herbs

partysugar — Tue, 12 Aug 2008 06:45:36 -0700

Although one of her specialties is turkey burgers, lately DearSugar has been in a recipe rut. I decided to help her spice things up with this savory and scrumptious recipe.

Instead of being served on a bun, the burger gets placed inside a pita pocket. The meat is seasoned with tons of fresh herbs before being stuffed with salty feta cheese. Paired with red wine or a cold beer, this flavorful burger is far from boring. To experiment with the recipe, read more.

Turkey Burgers with Feta and Herbs
From The Nest

Ingredients

1 1/4 to 1 1/2 pounds ground turkey (1 package)
3 tablespoons chopped fresh mint leaves
2 tablespoons chopped fresh rosemary
2 tablespoons chopped fresh Italian flat leaf parsley leaves
2 garlic cloves, minced
2 teaspoons dried oregano
1 teaspoon Dijon mustard
1/4 to 1/2 teaspoon freshly ground black pepper
1/8 to 1/4 teaspoon cayenne (optional)
4 tablespoons feta cheese
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 lemon, quartered
4 pita pockets or burger buns
sliced cucumbers, diced tomatoes, diced red pepper, lettuce, optional for garnish

Directions

Place the turkey, mint, rosemary, parsley, garlic, oregano, mustard, pepper and cayenne, if desired, in a large bowl and, using your hands, mix until the ingredients are evenly incorporated. Place the mixture on a work surface and divide into 4 balls of equal size.
Divide the feta cheese into 4 portions of equal size.
Using your thumb or the back of a tablespoon, make a shallow hole in each portion of beef and fill it with cheese. Shape the burger and carefully seal the opening. Form each into a patty about 3/4 to 1 inch thick, tossing it back and forth between your hands. Handle the patties as little as possible; do not work more than necessary.
Meanwhile, prepare a grill to medium-high. When the coals are glowing red, after 15 to 20 minutes, cover with the grate. After 5 minutes, use a wire brush to thoroughly clean the grate. Brush the grate with oil. When the coals are covered with pale gray ash and you can leave your hand 5 inches above the fire for 2 to 3 seconds, the coals are ready.
Sprinkle both sides of the burgers with the salt and pepper. Place the burgers on the grate and grill until no longer pink on the inside and seared on both sides, 5 to 6 minutes, or until the burgers reach an internal temperature of 160 to 165 degrees. Alternatively, place a cast iron skillet over high heat and when it is hot but not smoking add the burgers to the dry pan. Cook until the burgers reach an internal temperature of 160 to 165 degrees and are well seared on both sides, 10 to 12 minutes.
Transfer to buns, pita pockets or a serving platter and serve immediately with the lemon quarters.

Makes 4 burgers.

Print recipe with images | without images

Not Your Regular Nachos: Stavros Nachos

partysugar — Thu, 03 Jul 2008 15:30:33 -0700

Named for the Greek heir and playboy, Stavros Niarchos, this week's nacho creation is a delectable mix of Greek ingredients. I topped crispy pita with a spicy ground lamb mixture. Instead of using cheddar or Monterey jack, I used salty feta and creamy goat cheese. A "salsa" of fresh tomatoes and kalamata olives finished off the dish. Hot pepperoncinis replaced pickled jalapeños as a heat-inducing garnish.These nachos were insanely scrumptious. While munching, I couldn't help but wonder why more people don't make Greek nachos? They're to die for. Trust me, run to the grocery store, you must make these nachos! They'd be an excellent starter to a Mediterranean barbecue. For the recipe details, read more.

Stavros' Nachos
Original recipe by PartySugar

Ingredients

1 package pita bread
5 tablespoons extra-virgin olive oil
cayenne pepper, salt, and black pepper to taste
2 cloves garlic, grated
1 medium onion, finely chopped
3/4 lb ground lamb
A pinch of cinnamon
1 teaspoon smoked paprika
1/2 teaspoon dried oregano
1/2 teaspoon red pepper flakes
1/2-1 cup beef stock, enough to moisten
1/4 cup fresh oregano leaves
1 cup crumbled feta cheese
1/2-1 cup crumbled goat cheese
1/2 cup pitted kalamata olives, chopped
1 tablespoon white wine vinegar
1 tablespoon red wine vinegar
2 vine-ripe tomatoes, seeded and chopped
1/2 cup peppercini, seeded and chopped, or pepperoncini rings
1/4 cup fresh parsley leaves

Directions

Preheat the oven to 375ºF.
Slice the pita bread into triangular wedges and arrange on a sheet tray. Coat with olive oil and season with cayenne pepper, salt, and black pepper. Toast in the oven until golden brown, about 15-18 minutes.

Place a large skillet over medium heat and add two tablespoons of the oil. Once hot, add the garlic and onion. Saute until veggies are soft about 10 minutes.
Add the ground lamb, the cinnamon, the paprika, dried oregano, and the red pepper flakes. Break up the lamb with the back of a wooden spoon as it browns, about 6-8 minutes. Cook stirring occasionally for about four minutes. Add 1/4 cup of beef stock to keep moist (adding more if needed) and cook for about 5 minutes more. Stir in the fresh oregano.

Top each pita chip with a little of the ground lamb mixture. Sprinkle both cheeses over the top, taking care to cover each chip with cheese.
Bake in the oven for 10 minutes, or until the cheese is melted and the chips are crispy.
Meanwhile, make the salsa: combine the tomatoes and olives in a small bowl. Toss with 1 tablespoon olive oil and the vinegars. Stir to combine.

Remove the nachos from the oven and top with the salsa, peppercinis, and fresh parsley. Enjoy immediately.

Serves 2-4.

Print recipe with images | without images

View 15 Photos ›

'Wich of the Week: Mediterranean "PB&J"

YumSugar — Wed, 18 Jun 2008 14:00:20 -0700

When I opened my fridge the other day and saw fig preserves and almond butter, I thought, "that's like the Mediterranean equivalent of peanut butter and jelly!" Remembering that I also had a block of feta cheese, I took that glimmer of an idea and came up with something weirder: a Mediterranean-inspired marriage of a PB&J and a grilled cheese. I spread the fig jelly and almond butter on apple-walnut bread (though any sweet bread, such as cinnamon raisin, would do). Then, I added some crumbled feta and grilled it in a skillet coated with olive oil. I figured the flavor combination would either be totally gross or totally good, and thankfully, it was the latter. This 'Wich of the Week is at once creamy, nutty, salty, and sweet. If that sounds like your sort of sandwich, check out the recipe and more photos when you read more.

Mediterranean "PB&J"
Original recipe

Ingredients

2 slices apple-walnut, cinnamon-raisin, or other sweet bread
1 tablespoon fig preserves
1 tablespoon almond butter
1 ounce feta cheese, crumbled
1 tablespoon olive oil

Directions

On one slice of bread, spread the fig preserves; on the other slice, spread the almond butter.
Sprinkle the feta cheese on top of the fig preserves, and top with the remaining slice of almond buttered bread, closing to make a sandwich.
Heat the olive oil in a skillet over low heat. Place the sandwich in the skillet and flip once to coat both sides with olive oil.
Cook the sandwich for about 2-3 minutes per side, until bread is golden brown and cheese is melted.
Cut in half and serve.

Makes 1 sandwich.

Print recipe with images | without images

View 8 Photos ›

Name That Dish!

partysugar — Tue, 26 Feb 2008 12:51:18 -0800

You can enjoy feta in a tasty avocado salad wrap or you could savor the tangy cheese in the traditional dish pictured below. Do you know what it's called?

Monday's Leftovers: Lamb Salad with Sweet Potatoes

YumSugar — Mon, 12 Nov 2007 06:28:11 -0800

My sister and I recently got into a debate over whether or not meat was necessary on a salad. While I don't think it's necessary, I do think it's a delicious addition. I especially love the way the meat juices create their own sort of dressing. With that said, I must also admit that while I've had plenty of chicken and steak salads, I've never had a lamb salad. Last night I shared a recipe for Roast Lamb for one; you probably don't have any leftovers, but if you do give this lamb salad a try. If you don't - or if you didn't make it - there's a recipe for a delicious lamb too. To get these recipes, just read more

Lamb Salad with Sweet Potatoes
From Australian Lamb

For the lamb:
1 Australian leg of lamb, butterflied
freshly ground pepper, to taste
sea salt, to taste

For the salad:
2 pounds sweet potatoes (2 large or 3 medium)
2 tablespoons olive oil
2 bunches arugula, torn
1 small red onion, halved and thinly sliced
6 ounces feta cheese, crumbled

For the dressing:
1/2 orange, for juice and zest
2 tablespoons red wine or sherry vinegar
1⁄3 cup extra virgin olive oil
salt and freshly ground pepper, to taste

Trim lamb and season with salt and pepper.
Preheat oven to 375°F. To start salad, peel and dice the potatoes into ½ inch pieces and toss with the olive oil to coat. Place on a baking sheet and cook for 20-30 minutes, until tender and golden brown.
Heat a barbecue or grill pan to medium high heat and cook lamb for 5 minutes on each side. Cover barbecue or transfer lamb to the oven and cook for 8-10 minutes or until medium-rare and internal temperature reaches 130-140°F. Cover loosely with foil and allow to rest for 15 minutes.
To finish the salad, while lamb is resting, whisk the dressing ingredients together and season to taste. Toss the arugula, onion and warm potatoes together in a bowl, add half the dressing and mix well. Place on a platter or individual plates. Slice lamb thinly across the grain and arrange over the salad.
Scatter with the feta cheese and drizzle with remaining dressing.

Print recipe with images | without images

Say Cheese! Baked Feta With Marinara

partysugar — Thu, 19 Mar 2009 10:15:45 -0700

Feta cheese is perhaps Greece's most spectacular contribution to the culinary world. Traditionally feta is made from sheep or goat's milk. However, many producers today make it with cow's milk. It's a brined curd cheese that's commonly aged in blocks. Feta is white with a salty, tangy flavor that ranges from mild to sharp.

Depending on how long it ages, feta is soft to semihard in texture. Usually it comes in the form of a square cake that's packed in brine. Feta dries out quickly once removed from the brine. The crumbly cheese is scrumptious in salads, nachos, and flaky pastries like spanakopita. To check out my favorite way to enjoy feta, read more.

While it may not be the best melting cheese, when baked, feta obtains a smooth, incredibly delicious creaminess. Combined with marinara sauce, it makes a super-easy appetizer that's insanely crowd pleasing. I've made this dish a million times and it always gets rave reviews.

Baked Feta with Marinara
Original Recipe

Ingredients

1 baguette, sliced into 1/4 inch pieces
olive oil, for drizzling
salt
fresh ground black pepper
8 ounces feta cheese
1/2 teaspoon red pepper flakes
1 1/2 cups marinara sauce

Directions

Preheat the oven to 350°F.
Arrange the bread in a single layer on a baking sheet. Drizzle with olive oil and season with salt and pepper. Toss to combine.
Bake until toasted and crisp, 12-15 minutes.
Meanwhile, crumble the feta in single layer in an oven-safe serving dish.
Sprinkle the red pepper flakes over the top.
Cover completely with the marinara sauce, spreading smooth.
Place in the oven and bake for 20-30 minutes until the marinara is bubbly and darker in color.
Carefully remove from the oven and serve immediately with the toasted crostini.

Serves 6-8 as an appetizer.

Print recipe with images | without images

View 7 Photos ›

Today's Special: Artichoke & Feta Cheese Pizza

partysugar — Tue, 20 Mar 2007 08:58:32 -0700

One of my pantry staples is canned/jarred marinated artichoke hearts. I always have these babies on hand because there is so much that you can do with them. Toss them with pasta and vegetables for a quick dinner or mix with cheese, homemade mayonnaise, and green onions for an instant appetizer at the arrival of an unexpected guest. Marinated artichokes can liven up store bought salad greens or be blitzed into a creamy soup with an onion, potato, and broth. However, tonight I'm in the mood for pizza, so I'll use the little hearts to top a crisp, irresistible pizza. The recipe is vegetarian but if you want to add meat try adding ham - in one of its more glamorous forms - will pair perfectly with the artichokes and feta. Take a quick look at the super easy recipe, read more

Artichoke & Feta Cheese Pizza
From Epicurious

1 6.5-ounce jar marinated artichoke hearts, drained, 2 tablespoons marinade reserved
1 tablespoon yellow cornmeal
1 10-ounce tube refrigerated pizza crust dough
6 ounces plum tomatoes, thinly sliced into rounds
1 cup crumbled herb-seasoned feta cheese (about 4 ounces)
1/2 medium-size sweet onion (such as Vidalia or Maui), thinly sliced
2 tablespoons thinly sliced fresh mint

Preheat oven to 425°F.
Cut artichokes into 1/2-inch pieces.
Sprinkle baking sheet with yellow cornmeal. Unroll pizza crust dough onto prepared baking sheet; press out dough to 11-inch square. Brush dough with 1 tablespoon reserved marinade.
Top dough with artichokes, plum tomato slices, crumbled herb-seasoned feta cheese and sweet onion slices.
Drizzle with remaining 1 tablespoon marinade.
Bake pizza until crust is crisp and golden, about 15 minutes.
Transfer to platter. Sprinkle with mint. Cut pizza into 4 squares and serve.

Serves 2; can be doubled.

Print recipe with images | without images

Say Cheese: Marinated Feta Stuffed Cherry Tomatoes

partysugar — Thu, 23 Jul 2009 09:45:56 -0700

Whenever I browse the selection of cheeses at my local market, there's one thing I always think, "gosh cheese is expensive." Sometimes I'll indulge on a pricey artisanal cheese, but the majority of the time I'm that girl looking at the weight-to-price ratio, searching for the cheapest chunk of cheese. Upon the suggestion of a very friendly cheese monger, I've started purchasing cheese from regions that aren't known for cheese production - like Parmesan from Argentina or in the case of this recipe, feta from Bulgaria. It's a more affordable way to try a wide variety of cheese. Although the Greeks take claim of feta cheese, it's also produced and consumed in Bulgaria where it's known as sirene. The flavor is similar to Greek feta, but the Bulgarian version is saltier with a more pungent smell. To find out how I turned the cheese into a quick and easy appetizer, read more.

Inspired by a recipe in Bon Appétit, I marinated the feta in a mixture of olive oil, shallots, basil, and lemon thyme and let it sit in the fridge for two days, until the cheese was infused with the herbs. While I was worried it marinaded for too long, the resulting cheese was creamy and herby with a light lemony zing. The final stuffed cherry tomato bite is absolutely divine.

Cherry Tomatoes Stuffed with Marinated Feta
Modified from Bon Appétit

Ingredients

1 7-to 8-ounce package Bulgarian feta cheese, cut into 1/2-inch cubes
1 tablespoon minced shallot
1 small handful lemon thyme
6-8 fresh basil leaves
pinch of red pepper flakes (optional)
1/4 cup or more extra-virgin olive oil
1 pound large cherry tomatoes*
12 pitted Kalamata olives, halved lengthwise
salt
freshly ground pepper

Directions

Toss cubed feta, shallot, herbs, and red pepper flakes (if using) in resealable jar or container. Season with salt and pepper.
Fill with enough olive oil to submerge the cheese, herbs, and shallot. Close the lid tightly and place in the refrigerator. Marinate for 1-2 days.
Cut 12 tomatoes crosswise in half. Scoop out tomato pulp with melon baller or small spoon. Place tomatoes, cut side up, on serving plate.
Stuff hollowed cherry tomatoes with marinated feta. Slide in olive half alongside cheese. Sprinkle with salt and pepper. Can be made 6 hours ahead. Cover and chill.

Serves 8-10.

*I could only find small cherry tomatoes, so I made do with those.

Print recipe with images | without images

View 10 Photos ›