Full Online Books
Authors Authors Short Stories Short Stories Long Stories Long Stories Funny Stories Funny Stories Love Stories Love Stories Stories For Kids Stories For Kids Poems Poems Essays Essays Nonfictions Nonfictions Plays Plays Folktales Folktales Fairy Tales Fairy Tales Fables Fables Learning Kitchen Learning Kitchen
Valid XHTML 1.0 Transitional Free Classified Website Without Registration Free Classified Website Daniel Company
Twitter Twitter Add book
Full Online Book HomeLearning KitchenAppetizers - Cheese - Baked Olives And Feta
Famous Authors (View All Authors)
Appetizers - Cheese -  Baked Olives And Feta Post by :takabull Category :Learning Kitchen Author :Unknown Date :November 2011 Read :3449

Click below to download : Appetizers - Cheese - Baked Olives And Feta (Format : PDF)

Appetizers - Cheese - Baked Olives And Feta

11/2 cups mixed imported olives, not pitted, drained (do not use oil-cured olives)
1 tablespoon chopped fresh thyme
2 teaspoons minced lemon zest
1/4 teaspoon red chili flakes
1 teaspoon fennel seeds
2 tablespoons extra virgin olive oil
1 thick slice feta (about 7 to 8 ounces)

Lightly oil the bottom of an 8- to 9-inch skillet. I like to use a cast-iron pan for baking and serving. In a small bowl toss the olives with the thyme, lemon zest, chili flakes, fennel seeds and olive oil.

Place the cheese in the center of the pan and then top with the marinated olive mixture — be sure to get all the goodies out of the olive-tossing bowl and onto the cheese. Some olives will stay on top of the cheese and some will fall to the sides. You can cover and refrigerate at this point for up to 1 day.

When ready to bake, preheat oven to 400 degrees. Bake cheese and olives for about 20 minutes or until cheese is soft and gooey. Serve immediately, right out of the pan, with slices of rustic bread, crostini, pita or pita chips. Serves 10 to 15
Copyright, 2001, Kathy Casey Food Studios.

Copyright © 2001 The Seattle Times Company
If you like this book please share to your friends :

Appetizers - Cheese -  Beer Cheese Appetizers - Cheese - Beer Cheese

Appetizers - Cheese -  Beer Cheese
1 (3oz) pkg cream cheese -- softened 1 (8oz) pkg sharp cheddar cheese -- shredded 1 clove garlic -- minced 1 tablespoon Worcestershire sauce 1/2 teaspoon dry mustard 1/4 teaspoon ground red pepper 1/4 cup beer Beat cheeses at med. speed with an electric mixer until smooth. Add garlic and next 3 ingred.; beat well. Gradually add beer, beating until well blended. Chill 1 hr.Serve with crusty bread or crackers. Yield:2-1/2 cups

Appetizers - Cheese -  Baked Havarti Appetizers - Cheese - Baked Havarti

Appetizers - Cheese -  Baked Havarti
1 package of Cresent dinner rolls Champage Mustard Lemon/Dill seasoning. 1 block of Harvarti cheese Preheat oven to 350.Unfold rolls and pinch seams to make one flat piece of dough. Spread mustard and lemon/dill season over mustard.Place cheese in middle and fold flaps over. Pinch the ends to seal. Spray a loaf pan with PAM and place place harvarti in pan.Bake for 30-35 minutes or until golden brown. Serve with a table cracker.