108 tomato olive appetizer Recipes

plain yogurt, tahini, cilantro leaf, finely chopped, white vinegar, garlic clove, minced, salt, pepper, cayenne, tomato, finely chopped, olive oil

extra-virgin olive oil (may to need to add more as the veggies cook), red onion, diced, yellow bell pepper, diced, orange bell pepper, diced, zucchini, diced, yellow squash, diced, eggplant, diced (i used a bit less and left the eggplant unpeeled, but you could peel it if desired), garlic cloves, minced, ripe tomato, seeded and diced, coarse salt, fresh ground black pepper, frozen miniature phyllo cups

lite olive oil, oregano, fresh lemon juice, black pepper, rosemary, garlic cloves, crushed, pork tenderloin (trim off any fat and cut into 3/4-inch cubes or smaller for appetizers), plain low-fat yogurt or 1 1/2 cups plain fat-free yogurt, chopped green onion, chopped fresh parsley, tomato, seeded and diced

egg, lightly beaten, grated parmesan cheese, garlic, minced, lean ground beef, sliced prosciutto, chopped, fontina cheese cubes (1-1/2 oz.), canned artichoke hearts, drained and halved, fresh cremini mushrooms, grape tomatoes, recipe balsamic glaze, fresh basil (optional), balsamic glaze, in small saucepan combine 1/3 cup balsamic vinegar ; 2 tsp. olive oil; 1 clove garlic, minced; 1/4 tsp. salt; 1/4 tsp. dried italian seasoning; and 1/8 tsp. black pepper. bring to boiling; reduce heat. simmer, uncovered, 4 minutes or until reduced to about 1/4 cup. divide in half. makes 8 main-dish or 16 appetizer servings.

shrimp, fresh coriander, red onions, jalapeno pepper, lemons , juice of, olive oil, tomato sauce or 4 tbsp ketchup, worcestershire sauce, salt

extra virgin olive oil, italian bread, sliced 1/2 inch thick, mozzarella cheese, sliced 1/4 inch thick, anchovy fillets, rinsed and patted dry, chopped, fresh plum tomatoes , cut into 16 thin slices, salt and pepper, to taste