Bread Dipping Appetizer

Bread Dipping Appetizer

Archive for September, 2014

Extra Virgin Olive Oil Appetizers With Peppers And Italian Olives

Thursday, September 25th, 2014

STUFFED PEPPERS

• Six green peppers
• One half cup milk
• One half cup peeled chopped tomatoes
• One half teaspoon freshly ground black pepper
• One half teaspoon salt
• One quarter cup extra virgin olive oil
• Seven oz can tuna fish chunks in water
• Three quarter cup sliced black olives
• Two slices white bread

Cut the crust edges off of the bread slices. Soak the bread in the milk for ten minutes, and then empty out the milk and mash the bread until smooth. Remove the seeds from the peppers and then drain and flake the tuna fish. Add the tuna with the bread and mix while adding the olives, salt, pepper, and tomatoes. Stuff the peppers with the tuna and then place the peppers on an oiled baking dish. Sprinkle the peppers with the extra virgin olive oil. Cover the dish and bake in a 350 degree oven for 45 minutes. You can serve either warm or cold.

 

PEPPERS AND OLIVES

• One and one half cups Italian olives
• One half cup extra virgin olive oil
• One half teaspoon sea salt
• Six anchovy fillets
• Six green peppers
• Two cloves peeled garlic

Dice the garlic cloves and then chop the anchovies. Broil the peppers as close to the heat as possible, until the skins turn black. Rub off the skins and then cut the peppers into narrow strips, and throw away the seeds and fibers. Sprinkle with the salt. Heat the oil in a skillet and then add and sauté the peppers two minutes. Mix in the olives, garlic and anchovies; cook for another two minutes. Serve warm.

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