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APPETIZER
FINGER FOODS:
Greek Salad Bites
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Greek
Salad Bites |
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These will fly
off the tray...
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1
cup |
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crumbled feta cheese (4 ounces) |
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½
cup |
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sour
cream |
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¼
cup |
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chopped fresh parsley |
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2
Tbs |
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oil-packed sun-dried tomatoes, drained
and finely chopped |
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2
cloves |
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garlic, minced |
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½
tsp |
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cracked black pepper |
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1½
medium |
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English cucumbers |
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¼
cup |
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finely shredded fresh basil |
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¼
cup |
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chopped Kalamata olives |
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1 |
In a small
bowl, stir together feta, sour cream, parsley,
tomatoes, garlic, and pepper. Cover and
refrigerate for at least two hours (or
overnight). |
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2 |
Slice
cucumbers on a slight diagonal into ¼-inch
slices. Spoon 1½ tsp. of the cheese mixture onto
each cucumber slice. Arrange on serving platter. |
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3 |
In a small
bowl, stir together basil and olives. Spoon some
of the mixture over each cucumber slice. Serve
immediately. |
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Yield: 20 to 30
appetizers |
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Recipe Source |
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Source: CL BB |
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