Mama Mangia
Super Moderator
RED PEPPER AND FETA TOASTS
Makes 24 servings.
1 bag Syrian bread pockets
1 (16-ounce) can or jar roasted red peppers
1 pound feta cheese, cubed
Dried oregano
Fresh black pepper
Extra virgin olive oil
Preheat the broiler.
Split the Syrian pockets in half, and slice each half into triangles about 3 inches across. Lay the triangles on a cooking sheet, with the outer surface down. Slice the peppers into strips about half the size of the triangles, and place one on each of the breads. Scatter cubes of the feta on top of the peppers, and garnish with a sprinkling of dried oregano, freshly cracked black pepper and a few drops of olive oil. Place under the broiler just long enough for the cheese to soften and the exposed edges of the Syrian bread to brown. Serve hot.
Makes 24 servings.
1 bag Syrian bread pockets
1 (16-ounce) can or jar roasted red peppers
1 pound feta cheese, cubed
Dried oregano
Fresh black pepper
Extra virgin olive oil
Preheat the broiler.
Split the Syrian pockets in half, and slice each half into triangles about 3 inches across. Lay the triangles on a cooking sheet, with the outer surface down. Slice the peppers into strips about half the size of the triangles, and place one on each of the breads. Scatter cubes of the feta on top of the peppers, and garnish with a sprinkling of dried oregano, freshly cracked black pepper and a few drops of olive oil. Place under the broiler just long enough for the cheese to soften and the exposed edges of the Syrian bread to brown. Serve hot.