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Feta and Roasted Red Pepper Dip (Htipiti)

Feta and Roasted Red Pepper Dip

You want easy and healthy recipes, right? Well, I am happy to tell you that you will love this recipe. This feta and roasted red pepper dip comes together very quickly. You only need to give a quick chop to the roasted red peppers, shallot, garlic, and feta then combine the rest of the ingredients in a bowl. You will be sitting outside on your patio with a delicious snack and glass of wine in no time at all!

If you travel to Washington DC, you may have heard of or eaten at Zaytinya, one of chef Jose Andres’s many fine restaurants. Zaytinya serves Mediterranean small plates and if you have the chance to go, do it! The food is delicious. But, if your travel plans do not include a trip to DC in the near future, you can still experience a taste of Zaytinya in your own kitchen.

Feta and Roasted Red Pepper Dip

This dip would be perfect on a mezze platter. Mezze refers to a collection of small plates that are served with drinks. All you need is a large platter or cutting board that you will add fresh pita or pita chips, cucumber slices, hummus, olives, and the feta and roasted red pepper dip. If you feel like preparing a second small dish, I would recommend these za’atar roasted tomatoes and perhaps some tzatziki, a yogurt cucumber sauce.

How to Assemble a Mezze Platter

Check out this video if you need a little inspiration on putting together a mezze platter. When I need inspiration, I love looking at posts from Tieghan of Half-baked Harvest. She is masterful at creating boards like this Mediterranean Platter. I also think Gaby’s Mezze Platter from What’s Gaby Cooking is lovely.

Furthermore, serving a mezze platter is a wonderful way to entertain.  You can think of a assembling a mezze platter much like putting together a cheese board (albeit much less expensive to assemble). Chill a bottle of white wine, open a bottle of red to breathe, and have a few beers in the fridge. All that is left to do is to invite a few friends over.

Feta & Roasted Red Pepper Dip

Winter Squash & Havarti Puffs

Winter Squash and Havarti Puffs

A neighbor once told me that she had never met anyone who pleasure read cookbooks before she met me. She made that comment years before blogs and the internet were a thing.  I wonder what she would think if she knew how much time I spent perusing food blogs these days. There are a ton of really, really good ones. I mean they not only have delicious-looking recipes but also breath-taking photographs.

This recipe is inspired by the Kabocha and Havarti Pocket recipe on the I Will Not Eat Oysters blog. I was practically drooling when I saw the photos she posted.  Plus, who doesn’t love roasted squash at this time of year? It’s so seasonal, baby!

Winter Squash and Havarti PuffsI have been actively seeking out recipes using winter squash because my friend Laraine had a bumper crop of winter squash this year and generously shared her harvest with me. I used a buttercup squash for this recipe but you could substitute butternut, red kuri, or kabocha squash too.  The process will be the same regardless of which squash you chose. You will want to use a really sharp knife to cut through the hard skin of the winter squash. I quartered the squash and scraped out the seeds and strings. If you use butternut squash you will only need to cut it in half lengthwise instead of quarters.

Winter Squash and Havarti PuffsAnother modification that I made to the recipe was to add a bit of heat to the roasted squash filling. I added chipotle chili powder, cayenne pepper, and a little drizzle of maple syrup. I thought the sweetness of the squash and creaminess of the Havarti could stand up to the additional spices. I am happy to report that the result was delicious! In keeping with the fall flavors I also used apple cider vinegar instead of the champagne vinegar called for in the original recipe.

Winter Squash and Havarti PuffsThese tasty little treats are super versatile too. You can make small puffs which are perfectly-sized appetizers which can be eaten in two bites. Or, you can make larger puffs and serve them as an entree. I would pair the larger puffs with a salad and crisp Sauvignon Blanc.

Winter Squash and Havarti Puffs

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