Roasted Red Bell Pepper and Olives Appetizer
Serves 4-64 Red bell pepper1 cup Kalamata olives, pitted and coarsely chopped
2 scallions, chopped1/2 cup crumbled feta cheese2 tablespoons Dijon mustard3 tablespoons Balsamic vinegar3 tablespoons olive oilpinch of cayenne peppersalt to taste-Place the pepper on cookie sheet and broil until charred on all sides. Remove from the oven, place the peppers in paper bag and allow the pepper to cool. Remove from the bag, peel the skin and the seeds. Cut the pepper, lengthwise, into 1 inch thick slices.-Whisk the mustard with the vinegar, olive oil cayenne pepper and the salt. Pour this mixture over the pepper and toss gently. Spoon the pepper with the dressing into shallow serving platter.-Sprinkle the pepper with the kalamata olives, the scallion and the feta cheese.