Appetizer Bites with Tomatoes, Feta, Onions and Bell Peppers

Ingredients

• 2 red bell peppers
• 1 Garlic clove
• olive oil
• 1 tsp lemon zest
• 1 tbsp oregano
• Salt
• Pepper (freshly ground)
• 3 tomatoes
• 2 tbsp pitted black olives
• 100 g feta cheese
• 250 g onions
• 1 tbsp butter
• 1 tbsp honey
• 60 ml dark balsamic vinegar
• 100 g goat cheese (chunked)
• 100 g cream cheese (plain)
• 1 tbsp Lemon Juice
• 1 tbsp dried oregano
• 12 baguette slices (optional)
• parsley (for garnish)

Instructions

1. 1.

   Preheat the oven to 250°C with upper and lower heat.

2. 2.

   Wash the peppers, halve them, remove seeds and white membranes, and place skin side up on a baking sheet lined with parchment paper. Roast in the preheated oven until the skins blister and blacken.

3. 3.

   Remove the halves, cover with a damp kitchen towel and let rest briefly. Then peel the skins off and cut the flesh into strips. Peel the garlic, slice thinly, and mix with 100 ml oil, lemon zest and oregano; season with salt and pepper and marinate the pepper strips overnight.

4. 4.

   On the next day, wash the tomatoes, quarter them, seed them, and cut into small pieces. Drain the olives and roughly chop. Crumble the feta. Mix together with the tomatoes and olives.

5. 5.

   Sauté the onion slices in a hot pan with melted butter until golden brown. Drizzle honey over them, lightly caramelize, then deglaze with vinegar. Reduce briefly, season, taste, remove from heat and let cool.

6. 6.

   Cut the goat cheese into small cubes. Whisk the cream cheese with lemon juice, salt and pepper to taste.

7. 7.

   Toast the baguette slices in the oven until slightly crisp, lift them out and spread one‑third of the feta‑tomato mixture on each slice; season, drizzle olive oil and sprinkle oregano.

8. 8.

   Spread another third of the baguette slices with goat cheese and marinated bell pepper strips.

9. 9.

   Top the remaining baguette slices with cream cheese, place onion rings, and garnish with parsley before serving.