Greek Antipasto Pita Food

GREEK MEZZE PLATTER

Steps:

• Artfully arrange the marinated feta, red peppers, stuffed grape leaves and a small bowl filled with the hummus on a platter. Sprinkle the pine nuts over the hummus and add a drizzle of olive oil. Place the pita chips on the platter and arrange the sprigs of thyme over the red peppers, for decoration.
• Combine the dried thyme, fennel seeds, and red pepper flakes in a small bowl. Lay the feta slices overlapping on a 9 × 9-inch square serving plate.
• Sprinkle the feta with the entire herb mixture. Nestle the thyme sprigs and olives among the feta slices. Drizzle with the olive oil and sprinkle with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Cover the dish with plastic wrap and refrigerate for at least 4 hours. Serve at room temperature.
• "Make It Ahead" by Ina Garten © Clarkson Potter 2014. Provided courtesy of Ina Garten. All rights reserved.
• Preheat the oven to 350 degrees F.
• Slice the pita bread into 8 triangles and place them on a sheet pan. Place the sheet pan in the oven and toast the bread for 10 minutes.

GREEK ANTIPASTO PITA

Steps:

• In a bowl, whisk together the oil, vinegar, garlic, and dill. As you prepare the vegetables, add them to the bowl: dice the celery, tomato, and bell pepper, seed and dice the cucumber, mince the red onion, chop the olives. Toss well. Add salt and pepper to taste. The filling tastes best if it sits at room temperature for at least 10 minutes. It will keep in the refrigerator for a couple of days.
• Cut the pitas in half and toast them lightly. To serve, stuff each pita half with filling.
• Variation
• Add about 3 ounces of seasoned seitan, chopped. Look for seasoned seitan in the refrigerator section near the tofu in natural foods stores and many supermarkets.
• Serving & menu ideas
• Top with crumbled feta, diced fresh mozzarella, or shredded provolone cheese.

GREEK ANTIPASTO

Steps:

• Combine feta, olives, onions and peppers in bowl.
• Add dressing and lemon peel; mix well.
• Cover and stick in refrigerator at least 1 hour or up to 24 hours.
• Cut baguette into 48 (1/4 inch-thick) slices.
• Place in single layer in baking pans or on rack of broiler pan.
• Broil 1 to 1-1/2 minute on each side or until lightly toasted on both sides.
• Add parsley to feta mixture; mix lightly.
• Spoon 1 tablespoons of the feta mixture onto each toast slice just before serving.
• you can make-ahead Can be prepared up to 2 days in advance.
• Store in tightly covered container in refrigerator.