Chimichurri Romaine Spoons |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 12 |
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This is an appetizer that I found in Bon App. Magazine. I have used it with corn chips as well as on grilled meat - it is just that versatile! It is one of those little effort big taste recipes. Has just the right amount of spicy, savory, salty, ...well it is just delish! Ingredients:
2 tablespoons extra virgin olive oil |
1 tablespoon red wine vinegar |
1 minced garlic clove |
1 fresh jalapeno chilie (stemmed seeded and minced) |
2 tablespoons oregano leaves (fresh and chopped) |
1/2 cup flat leaf parsley (chopped) |
8 -12 ounces queso fresco (crumbled) or 8 -12 ounces feta cheese (crumbled) |
3 romaine lettuce hearts (separated into leaves) |
Directions:
1. Mix the first 6 ingredients in a bowl
2. Add cheese (I usually add more) and blend together.
3. Scoop on to romaine leaves.
4. Arrange on a plate and serve cold.
5. I have used this with corn chips as a chip and dip. I have also topped salads and grilled meats with this.
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