Serve this tangy mixture on crostini (little toasts).
24 crostini
½ cup chopped roasted red bell pepper
1 can (2.25 ounces) sliced black olives
½ cup crumbled feta cheese
1 tablespoon olive oil
1 cup coarsely chopped artichoke hearts
Preheat the broiler. Line a baking sheet with foil or parchment paper. Place the toasted crostini on a baking sheet.
In a mixing bowl, combine the red bell pepper, olives, feta cheese, olive oil and artichoke hearts. Evenly divide the mixture among the crostini.
Broil about 7 minutes or until slightly golden on top. Transfer to a platter and serve hot.
Makes 24 appetizers.
Adapted from "Semi-Homemade Cooking" by Sandra Lee (Miramax Books, $19.95).
Tested by Susan Selasky for the Detroit Free Press Test Kitchen.
Per appetizer: 96 calories (44 percent from fat), 5 grams fat (1 gram sat. fat), 12 grams carbohydrate, 2 grams protein, 162 mg sodium, 4 mg cholesterol, 18 mg calcium, 1 gram fiber.
© 2002, Detroit Free Press.
Distributed by Knight Ridder/Tribune Information Services.
