A Little Bite of the Mediterranean
Time: 45 mins
Ingredients
- 1 1/2 cups lightly packed grated parmesan cheese
- 2 ounces feta cheese, crumbled
- 1 (15 ounce) can chickpeas
- 3 garlic cloves, and
- 1 garlic clove
- 3 ounces lemon juice
- 1/4 cup tahini
- 3/4 teaspoon salt, and
- 1/4 teaspoon salt
- 1 red bell pepper
- 4 ounces plain yogurt
- 1/4 teaspoon cumin
- 1/16 teaspoon cayenne (a dash)
- 2 tablespoons chopped parsley
Directions
- 1 The night before, take a coffee filter and put it into the opening of a fairly narrow glass. Secure the coffee filter by putting a rubber band over the lip of the glass. Put the yogurt into the secured coffee filter; put a piece of plastic wrap over the top and place in the refrigerator overnight (this is to drain off the excess fluid.).
- 2 Preheat the oven to 350 degrees.
- 3 Line a baking sheet with parchment paper.
- 4 Use 2 heaping tablespoons of parmesan cheese to create a round of about 3 1/2 inches in diameter on your parchment paper (can use the outer ring of the lid of a Mason jar as a guide.) Make the circle slightly mounded (a little more in the center of the round.) Make ten.
- 5 Place in the preheated oven for 3 minutes. Remove from the oven.
- 6 Let the melted cheese rounds cool for about 2-3 minutes. They should have cooled off enough for you to pick them up with your fingers, but not so cool that they are not pliable.
- 7 Slip the edge of a spatula under the edge of the round and gently ease it off of the parchment paper.
- 8 Take the round and mold it over the back of a mini muffin tin (make sure you are doing this on the back of the muffin tin.) Be gentle. Do this with the rest of the rounds.
- 9 While your rounds take shape, turn the oven to broil. Try to have your oven rack 3 inches from the top of the heating element.
- 10 Line a baking sheet with foil ( can use the one you melted your cheese on.).
- 11 Halve, core and seed the pepper.
- 12 Flatten each half with your hand.
- 13 Put the pepper skin side up on your baking sheet and put under the preheated broiler. Broil until the skin is charred black.
- 14 Put the charred pepper into a gallon size zip top bag and set off to the side for about 15 minutes.
- 15 Now make your hummus.
- 16 Drain the can of chickpeas.
- 17 Dump them into a food processor.
- 18 Drop in 3 cloves of garlic.
- 19 Spoon in 1/4 cup tahini.
- 20 Pour in the lemon juice.
- 21 Measure in 3/4 teaspoon salt.
- 22 Process until smooth.
- 23 Set the hummus to the side (clean out the food processor, your going to need it again.).
- 24 If it has been 15 minutes, take the bell pepper out of the bag and peel the skin off (throw away the skin.).
- 25 Put the red bell pepper into the food processor.
- 26 Put in 1 clove of garlic.
- 27 Measure in 1/4 teaspoon salt, 1/4 teaspoon cumin and dash of cayenne.
- 28 Dump in the drained yogurt.
- 29 Process until smooth.
- 30 The parmesan cups should be cooled and formed by now.
- 31 Gently wiggle the cups off the back of the muffin tin.
- 32 Place 1 teaspoon of the crumbled feta into the bottom of each cup.
- 33 Put 1 tablespoon of the hummus on top of the cheese.
- 34 Place 1 teaspoon of roasted red pepper sauce on top of the hummus.
- 35 Sprinkle with chopped parsley.
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