Preparation time: 25-30 minutes
Submitted by Deborah W.
Ingredients:
1 loaf focaccia, 1 1/4 to 1 1/2 lb size
1 8 oz. jar Zergut Ajvar, mild or hot
1 6 oz. jar marinated artichoke hearts
1/2 C. pitted Kalamata olives
2 oz. grated Parmesan cheese
4 oz. Mozarella cheese
10-12 leaves fresh basil, if available
1. Drain and lightly rinse artichoke hearts. Pat dry with paper towel and
chop into 1/2" pieces.
2. Slice olives into rings.
3. Cut mozarella into chunks and put in food processor with parmesan and process
until cheese is a good consistency for sprinkling on focaccia.
4. Cut focaccia horizontally and spray with cooking spray. Grill or toast
lightly under broiler.
5. Stack basil leaves and cut across grain into thin strips.
6. Spread Ajvar on grilled focaccia.
7. Top with olives and artichoke hearts.
8. Sprinkle generously with cheeses and put under broiler until cheeses begin to
brown. Watch carefully so that edges of focaccia do not burn.
9. Remove from broiler. Sprinkle with fresh basil. Slice and serve.
Preparation time: 2-4 minutes
Yield: 6 servings
Ingredients:
Half jar (19 oz. jar) ZerGüt® Roasted Eggplants (approx. 6
eggplants), drained
4 tablespoons (1/4 cup) Indo-European® or Al-Wadi® tahina
1/4 cup plain yogurt (optional)
Juice of 1 lemon
1 clove garlic, mashed with salt or 1/4 teaspoon granulated garlic
Salt to taste
4 tablespoons olive oil for garnish
Pomegranate seeds for garnish (optional)
1. Slice the eggplants in a mixing bowl and mash thoroughly into a smooth
paste with a knife or fork (or in a blender container, moulinette, or food
processor fitted with a steel blade). Set aside.
2. In a separate bowl, combine the tahina, yogurt, lemon juice, garlic, and
salt. Mix well. Stir in the eggplant. Blend thoroughly. Spread the dip in a
large round platter or bowl. With the back of a small spoon, run a small
"s" shape indentation from one end of the plate or bowl to the other.
Drizzle the olive oil in the indentation and sprinkle with fresh pomegranate
seeds.
Serve as an appetizer with pita bread wedges, or serve as a cold salad.
Submitted by Polly R.
Preparation time: 25-30 min
Preheat oven to 325°
Ingredients:
1 8 oz. can (or more) all white crab meat, drained
1 8 oz. package of cream cheese, softened
1/2 cup parmesan cheese
1/3 cup ZerGüt® Hot or Mild Ajvar
1 t. salt
1/2 t. red pepper flakes
1 large round bread
1. Add softened cream cheese in a large mixing bowl.
2. Add remaining ingredients and mix completely.
3. Hollow out the bread, saving the bread pieces, and spoon the cheese mixture
into the bread. Bake for 15-20 minutes on 325°
until parmesan cheese is melted.
Serve in the bread bowl with veggies, bread, or crackers.
Here's a yummy treat!
Preparation time: 5-10
Yield: 6 servings
Ingredients:
12 oz. ZerGüt® Roasted Peppers
1/4 lb. Feta cheese, crumbled or sliced
2 tablespoons light vegetable oil (just enough to coat the bottom of the pan)
3-4 mint leaves for garnish
1. Rinse and drain peppers
2. Stuff each pepper with approx. 1 tablespoon of feta cheese
3. Gently sauté peppers in oil in frying pan until heated through
Makes a delicious appetizer. Serve on a platter or dish with large mint
leaves for garnish.
Preparation time: 15 minutes
Yield: 6 servings
Ingredients:
12 oz. jar ZerGüt® Roasted Peppers (approx. 6 peppers)
2-3 large eggs
1/4 teaspoon ground black pepper
1/2 cup flour
1/4 cup bread crumbs
3 tablespoons Sunflower oil
1. Rinse peppers and drain. Set aside.
2. In a small bowl, beat the eggs and add the pepper.
3. Mix the flour and bread crumbs in another bowl with a wire whisk.
4. Heat a large skillet with the sunflower oil.
5. Dip peppers one at a time into the flour mixture, then the eggs, and lightly
roll a second time in the flour.
6. Fry for a few minutes until browned on both sides.
7. Salt to taste.
Serve warm or cold. Sprinkle with paprika, if desired, for added color.
