Monday, December 21, 2009

Greek Salad Bites

This recipe received great reviews on the Cooking Light boards so I was pretty optimistic. Sadly, it was pretty disappointing. I used some tomato-basil feta and that was fine, but it just wasn't as great as I'd hoped. I made it for my office's holiday party and about half the tray was eaten... meh. Oh well.


Greek Salad Bites
Better Homes & Gardens

1 cup crumbled feta cheese (4 ounces)
1/2 cup dairy sour cream
1/4 cup snipped fresh parsley
2 tablespoons oil-packed dried tomatoes, drained and finely chopped
2 cloves garlic, minced
1/2 teaspoon cracked black pepper
1-1/2 medium cucumbers
1/4 cup finely shredded fresh basil
1/4 cup chopped pitted kalamata olives

1. In a small bowl stir together feta cheese, sour cream, parsley, dried tomatoes, garlic, and pepper. Cover and chill for 2 to 24 hours.

2. Using a sharp knife, trim the ends from cucumbers; discard ends. Bias-slice the cucumbers into 1/4-inch-thick slices. Spoon 1-1/2 teaspoons cheese mixture onto each cucumber slice. Arrange cucumber slices on a serving platter.

3. In a small bowl combine basil and olives. Spoon some of the mixture over each cucumber slice. Serve immediately. Makes 30 appetizers.

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