HORS D’OEUVRE PLATTER

HORS D'OEUVRE PLATE WITH CAPONATA BABGANOUSH

HORS D’OEUVRE PLATTER

Caponata Babaganoush and hummus spreads served with grilled pita triangles. Kalamata olives, capers and Pickled Roasted Yellow Peppers serve as accompaniments. Garnish it all with chopped fresh parsley, serve and listen to the raves!

Serves 6

Recipe for Caponata Babaganoush on this site:

http://chefdavies-tight.com/2015/07/08/caponata-babaganoush/

Recipe for Pickled Roasted Yellow Peppers on this site:

http://chefdavies-tight.com/2015/07/17/pickled-roasted-yellow-peppers/


Oil both sides of whole pita bread pockets lightly on both sides. Grill on both sides, then cut into triangles. (If you don’t have a grill, fry briefly on both sides in a skillet, over medium heat.)

Spoon hummus of choice and Caponata Babaganoush into small serving bowls.

Place Kalamata olives, pitted and cut into halves, pickled peppers cut into bite size pieces, and capers into souffle cups.

Place all condiments on a platter and surround with pita triangles. Garnish it all with chopped fresh parsley.

Then let your guests enjoy a perfect blend of textures and flavors!






Published by Sharon Lee Davies-Tight

Till now and forever © by Sharon Lee Davies-Tight, artist, author, animal-free chef, activist. It's free to share with proper credit, not to own and/or share as your own. THINK HAPPY!

BROWSE @ YOUR LEISURE

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