Citrus Herb Peppers Olives And Cheese Food

CITRUS MARINATED OLIVES

Citrus Marinated Olives image

Provided by Valerie Bertinelli

Time 10m

Yield 4 to 6 servings

Number Of Ingredients 8

Ingredients

1/4 cup extra-virgin olive oil
1/4 teaspoon crushed red pepper flakes
2 sprigs fresh thyme
1 clove garlic, thinly sliced
1 strip lemon zest, removed with a vegetable peeler plus 1 teaspoon lemon juice
1 strip orange zest, removed with a vegetable peeler plus 1 tablespoon orange juice
Kosher salt and freshly ground black pepper
1 cup Castelvetrano olives

Steps:

Heat the olive oil in a small saucepan over medium heat. Add the red pepper flakes thyme, garlic, lemon zest, orange zest, salt and pepper to taste and cook, stirring occasionally, until the garlic is pale golden, about 2 minutes. Stir in the olives and cook, stirring, until just warm, about 2 minutes. Turn off the heat. Stir in the lemon juice and orange juice and transfer to a decorative jar or serving bowl. Serve warm or at room temperature.

CITRUS-MARINATED OLIVES

Citrus-Marinated Olives image

Provided by Miriam Chandler

Categories Olive Marinate No-Cook Picnic Lemon Orange Summer Bon Appétit

Yield Makes about 3 cups

Number Of Ingredients 11

Ingredients

1 1/2 cups Kalamata olives or other brine-cured black olives
1 1/2 cups cracked brine-cured green olives
1 cup olive oil
1/4 cup chopped fresh cilantro
1/4 cup fresh lemon juice
1/4 cup orange juice
6 large garlic cloves, thinly sliced
3 tablespoons chopped fresh parsley
1 tablespoon grated lemon peel
1 tablespoon grated orange peel
1/2 teaspoon dried crushed red pepper

Steps:

Combine all ingredients in large heavy-duty resealable plastic bag. Shake bag to blend ingredients. Refrigerate at least 1 day and up to 3 days, turning bag occasionally. Transfer olives and some marinade to bowl. Let stand 1 hour at room temperature before serving.

ITALIAN MARINATED OLIVES WITH CITRUS AND HERBS

Italian Marinated Olives with Citrus and Herbs image

Italian marinated olives are an easy party appetizer of mixed olives, citrus, and herbs which takes only a few minutes to put together.

Provided by Just a Little Bit of Bacon

Categories Appetizer

Time 15m

Number Of Ingredients 10

Ingredients

1 cup extra virgin olive oil
5 cloves garlic, (smashed)
5-6 strips citrus peel, (lemon and orange)
2 tsp grated orange zest
1 tsp cumin seed, (lightly crushed)
1 tbsp fresh chopped rosemary
1 tbsp fresh chopped thyme
1 tsp crushed red pepper, (optional)
2 leaves bay
3 cups mixed olives, (black and green, unpitted)

Steps:

In a medium saucepan, gently heat the olive oil and garlic until it is quite warm, about 2 minutes. Add all the rest of the ingredients except the olives and warm it over very low heat for 3 minutes more. Take the pan off the heat, add the olives, and stir to combine.
Transfer the olives to a sealed container and let them marinate for at 2 days and up to 1 week in the refrigerator.

Nutrition Facts : Calories 1000 kcal, ServingSize 1 serving

HERB AND GOAT CHEESE PIZZA

Herb and Goat Cheese Pizza image

This pizza combines the earthiness of sage, rosemary, and thyme in an aromatic topping. Sage and rosemary impart a slightly piney flavor with citrus undertones. And thyme, with a trace of clove and pepper, enhances almost any food! Then add the yummy goat cheese and you have a winner!

Provided by Sharon123

Categories Lunch/Snacks

Time 35m

Yield 8 serving(s)

Number Of Ingredients 10

Ingredients

1 (10 ounce) whole-wheat pizza crusts or 1 (10 ounce) prepared whole wheat pizza dough
1 tablespoon extra virgin olive oil
1 medium red onion, halved and thinly sliced
1 garlic clove, minced (optional)
2 large roma tomatoes, sliced
4 ounces goat cheese, crumbled
12 fresh sage leaves, cut into 1/4-inch slices
1 tablespoon fresh thyme leave
1 tablespoon snipped fresh rosemary
1 tablespoon fresh flat leaf parsley, chopped for garnish (optional)

Steps:

Preheat oven to 450°.
Place prepared pizza crust on a baking sheet.
In a large skillet, heat olive oil and sauté onion for 5-8 minutes or until tender. Add sliced garlic, if using, and cook 1 more minute. Spread onions and garlic evenly over pizza crust, then top with tomato slices, spreading evenly to the edges. Top with cheese.
Bake for 5 minutes, then sprinkle sage, thyme, and rosemary evenly over pizza.
Return to oven and bake for 5-7 minutes more, or until tomatoes are hot and cheese has melted. Sprinkle parsley over top.
Cut into wedges with a pizza cutter and serve!

Nutrition Facts : Calories 76, Fat 6, SaturatedFat 3.2, Cholesterol 11.2, Sodium 74.7, Carbohydrate 2.5, Fiber 0.5, Sugar 1.4, Protein 3.4

HERB AND GOAT CHEESE PIZZA

Herb and Goat Cheese Pizza image

Provided by Delicious Living Contributor

Yield 8 people

Number Of Ingredients 8

Ingredients

1 10-ounce whole-wheat pizza crust or prepared whole-wheat pizza dough
1 tablespoon extra-virgin olive oil
1 medium red onion, halved and thinly sliced
2 large or 3 medium Roma tomatoes (sliced)
4 ounces goat cheese (crumbled)
12 fresh sage leaves (cut into 1/4-inch slices)
1 tablespoon fresh thyme leaves
1 tablespoon snipped fresh rosemary

Steps:

Preheat oven to 450°. Place prepared pizza crust on a baking sheet.
In a large skillet, heat olive oil and sauté onion for 5-8 minutes or until tender. Spread onions evenly over pizza crust, then top with tomato slices, spreading evenly to the edges. Top with cheese. Bake for 5 minutes, then sprinkle sage, thyme, and rosemary evenly over pizza. Return to oven and bake for 5-7 minutes more, or until tomatoes are hot and cheese has melted.

Nutrition Facts : ServingSize 1 serving, Calories 159 kcal, SaturatedFat 3 g, Carbohydrate 19 g, Fiber 2 g, Protein 6 g, Cholesterol 11 mg, Sodium 225 mg

HERBED BAKED RICOTTA WITH LEMON

Herbed Baked Ricotta with Lemon image

A creamy savory baked ricotta with lemon and herbs topped with melted Parmesan and olive oil make a simple and easy appetizer. This recipe was adapted from Cook's Illustrated.

Provided by Jere' Cassidy

Categories Appetizer

Time 25m

Number Of Ingredients 12

Ingredients

15 ounces ricotta cheese
2 tsp. chopped flat leaf parsley
1 tsp. chopped thyme
2 tsp. chopped chives
1/2 tsp. chopped rosemary
1/8 tsp. red pepper flakes
1/4 tsp. kosher salt
1/4 tsp. ground pepper
1 lemon grated
2 tablespoons Parmesan cheese (shredded)
1 tablespoons olive oil
Sea salt

Steps:

Preheat oven to 375 degrees
Chop all the herbs
Grate the lemon
Shred the parmesan cheese if you are using a block of cheese, otherwise, packaged shredded parmesan cheese is good to use.
In a medium-size bowl combine the ricotta, herbs, kosher salt, and lemon zest. This can also be combined directly in the baking dish.
Spoon the ricotta mixture into a 6' baking dish.
Sprinkle the Parmesan cheese over the ricotta
Bake for 10-15 minutes or until hot, bubbly, and golden brown on top.
When done drizzle the olive oil on top of the ricotta while hot and add a sprinkling of sea salt.
Serve warm with bread or crackers.

Nutrition Facts : ServingSize 1, Calories 146 kcal, Carbohydrate 3.8 g, Cholesterol 24 mg, Sodium 304 mg, Fat 10.8 g

GRILLED PEPPERS WITH OLIVES AND FETA CHEESE

Grilled Peppers With Olives and Feta Cheese image

Make and share this Grilled Peppers With Olives and Feta Cheese recipe from Food.com.

Provided by Abby Girl

Categories Cheese

Time 28m

Yield 6-8 serving(s)

Number Of Ingredients 13

Ingredients

3 garlic
1 teaspoon salt
3 tablespoons balsamic vinegar
2 -4 tablespoons olive oil
1/2 teaspoon ground pepper
2 lbs bell peppers (red, yellow and orange)
salt and pepper, to tase
2 teaspoons oregano, finely chopped
1 teaspoon thyme, finely chopped
1 teaspoon rosemary, finely chopped
1/4 lb feta cheese, drained and cut into cubes
16 kalamata olives
1 tablespoon balsamic vinegar

Steps:

For basting sauce: With a piece of wax paper, mash garlic and salt with a fork until well blended. Place in a small bowl. Whisk in balsamic vinegar, olive oil and pepper; set aside.
Core, seed and cut bell peppers into thirds. Brush both sides of peppers with sauce and place in large bowl. Pour remaining sauce over top.
Remove peppers from sauce; reserving sauce. Place peppers skin side down on greased barbecue rack over medium high heat for 6 - 8 minutes or until lightly charred but not mushy, basting with sauce and turning every three minutes. Slice peppers into wide strips. Arrange on a platter, alternating colors. Season with salt and pepper. Sprinkle with fresh herbs, feta and olives. Drizzle the one tablespoon balsamic vinegar over peppers.

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Add the red pepper flakes thyme, garlic, lemon zest, orange zest, salt and pepper to taste and cook, stirring occasionally, until the garlic is pale golden, about 2 minutes. Stir in the olives and cook, stirring, until just warm, about 2 minutes. Turn off the heat. Stir in the lemon juice and orange juice and transfer to a decorative jar or serving bowl. Serve warm or at room temperature.
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