This week dinner was all about appetizers. Appetizers usually get neglected in favour of entrees and decadent desserts, so we decided to have a dinner full of delicious hors d’oeuvres. It was a really good dinner, we had everything from homemade pita chips and hummus to turkey meatballs (thanks, Whole Foods!). I would highly recommend making a dinner out of appetizers, most things are quick and easy to make and they taste great!
- Pita Bread
- Olive Oil
- Preheat oven to 375°.
- Cut pita into triangles; you can separate the layers of the bread or leave it intact, totally up to you.
- Spread out the pita wedges on a pan, leaving space between them. Brush with olive oil lightly on both sides.
- Sprinkle salt and any other spices (ex. paprika, garlic powder, oregano, etc.)
- Bake until golden brown, about 7-12 minutes; these can cook quickly, so check after 5 minutes to see how they’re cooking.
- Cool on a wire rack and enjoy!
Cucumber Feta Rolls:
- English Cucumber
- 2 tbsp. sun-dried tomatoes
- 8 Kalamata olives
- 4 tbsp. Greek yogurt
- 1 oz. Feta cheese
- 1 tsp. lemon juice
- Black pepper
- Cut the cucumber in half lengthwise. Using a vegetable peeler, slice the cucumber lengthwise into long, thin strips; place on a paper towel to absorb the liquid.
- Chop the sun-dried tomatoes & kalamata olives (without the pits) into small pieces.
- Mix together the Greek yogurt, feta cheese, and lemon juice until they are well combined. Then add the olives, sun-dried tomatoes and some black pepper.
- Place a strip of cucumber on a chopping board. Place a teaspoon of the feta mixture onto one end of the cucumber; roll it up and secure with a toothpick. Chill until ready to serve.
- 1 1/2 cups all-purpose flour
- 1 1/2 tsp. baking powder
- 1 tsp. dried Italian seasoning
- 1/2 tsp. salt
- 1/4 chilled unsalted butter, cut into small pieces
- 1/2 cup cheddar cheese
- 3/4 cup milk
- Olive-oil flavoured cooking spray
- Preheat oven to 425°.
- Combine flour, baking powder, Italian seasoning and salt in a bowl; cut in the butter with a pastry blender or two knives (I recommend a pastry blender) until the mixture resembles coarse meal. Stir in cheese. Add milk, stirring with a fork until the dough is moist, it will be slightly sticky.
- Drop dough by rounded tablespoons onto a baking sheet coated with cooking spray. Coat tops of scones with cooking spray.
- Bake for 13 minutes, or until browned; cool on a wire rack. These can be served warm or cold, but they are better warm.
Happy eating, everyone!