3 aperitif recipes around peppers that don’t cost a cent

With a little luck the sun could come back… And with it the aperitifs on the terrace! But, who says aperitif, above all says the need for inspiration to vary the pleasures. This time focusing on the pepper with three variants to test without further ado!

Head to Greece with this Ktipiti recipe

If you don’t know Ktipiti yet, stop everything! Simple and sunny, this mix of peppers and feta cheese will brighten up your next August evenings…

The ingredients of Ktipiti

• 2 red peppers
• 2 greek yogurts
• 100g feta
• 1 small clove of garlic
• 1 tablespoon of olive oil
• 1 teaspoon paprika, zaatar or herbs of your choice
• Chili flakes (Espelette or other)
• salt and pepper

Cook the peppers in the oven or on the barbecue for about 20 minutes, turning them a couple of times, until their skin is completely charred. Next, place the peppers in a closed plastic bag or freezer bag and let them cool. The condensation will allow the vegetables to detach easily from the peel. Peel the peppers, remove the seeds and cut everything into small pieces.

In a blender, put the pepper and the other ingredients. Mix until you get a creamy mixture, add salt if necessary. That’s all !

Italian Sosta with Ricotta Mini Peppers

You will have understood: peppers and cheese go well together. This time we replace the feta with ricotta and let the Calabrian flavors delight our taste buds.

Ingredients for marinated ricotta peppers

• 200 g of small red and yellow peppers
• 50 g of cottage cheese
• 2 tbsp. olive oil
• 1 c. teaspoon of fleur de sel
• 1 pinch of pepper
• 5 cl of olive oil
• Chopped chives

Wash and cut the peppers in half. Drain and place on parchment paper. Brush with olive oil (the equivalent of two tablespoons) and season. Bake for 15 minutes at 200 degrees. When cooked, leave to rest in a bowl with 5 cl of olive oil, then fill with the ricotta and add a little chopped chives. Return to the bowl of oil, cover and leave in the fridge for 30 minutes. To be accompanied with a good fresh rosé!

Shots of Mediterranean flavors with marinated pepper salad

This recipe can be found in various countries of the Mediterranean basin: Greece, Turkey, Morocco… Everyone has their own variant to revisit this guaranteed success, king of summer tables, to munch on as an aperitif! Be careful preparing the bread for the sauce…

Pickled pepper salad ingredients

• 2 red peppers
• 2 yellow peppers
• 1 lemon
• 3 tbsp. to s. olive oil
• 1 clove of garlic
• 1 sprig of thyme
• salt
• pepper

The first stage resembles that of the ktipiti in all respects. Once the peppers are cooked, peeled and deseeded, cut them into thin strips.

Arrange them in a deep plate (or in a glass jar for an aesthetic touch). Sprinkle with thyme leaves and minced garlic. Season with salt and pepper and add the lemon juice and olive oil. Cover and refrigerate for at least 6 hours. Yum!

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