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No. 0085 Mediterranean Free recipe

Charred Red Peppers with Whipped Feta and Olive Crumb

Silky fire-roasted red peppers are laid flat in their smoky juices, then dotted with clouds of lemony whipped feta, halved kalamatas and a crunchy dried-olive crumb. Tender pea shoots bring freshness. It is a restaurant-style starter with a few make-ahead components that come together in minutes at serving time.

4.9 from 2,118 cooks

Roasted red peppers topped with whipped feta, kalamata olives, olive crumble and pea shoots
Photo: Maria Bortolotto on Pexels
Prep
30 min
Cook
1 hr 30 min
Total
2 hr
Serves
4
Level
Hard
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Method 7 steps

  1. For the olive crumb, heat the oven to 200 F. Pat 1/2 cup of the olives very dry, chop finely and spread on a parchment-lined tray. Bake for 60 to 75 minutes until completely dry and crisp, then cool and crumble.

  2. Char the peppers directly over a gas flame or under a hot broiler for 10 to 12 minutes, turning, until blackened all over. Seal in a bowl with a plate for 15 minutes.

  3. Peel away the skins, remove the seeds and tear the flesh into wide strips, saving any juices.

  4. Toss the peppers with the reserved juices, 2 tablespoons of the olive oil, the sherry vinegar, garlic and a pinch of salt and let marinate for at least 15 minutes.

  5. Blend the feta, yogurt, lemon zest and 1 tablespoon olive oil in a small processor for 1 minute until very smooth and fluffy.

  6. Arrange the peppers across shallow plates, add small dollops of whipped feta and scatter the remaining olives, halved.

  7. Sprinkle the olive crumb over everything, top with pea shoots and finish with the last of the olive oil and flaky salt.

Tap a step to mark it done.

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