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Serve these flavourful appetizers at cocktail parties, potlucks, barbe-cues or even game night.

2 votes


  • 3 Dempster’s® Tortillas Sundried Tomato (10 inch)
  • Filling:
  • 3 tbsp (45 mL) extra-virgin olive oil
  • 1 red pepper, diced
  • 1 yellow pepper, diced
  • 1 orange pepper, diced
  • 3 cloves garlic, minced
  • 1 tsp (5 mL) paprika
  • 1 tsp (5 mL) dried oregano
  • 1/2 tsp (2 mL) salt
  • 1/4 tsp (1 mL) pepper
  • 1/2 cup (125 mL) finely crumbled feta cheese


Using 2 1/2 inch (6 cm) cookie cutter, cut flour tortillas into 24 rounds. (Save scraps and fry them to use as a crispy garnish for soups or sal-ads.)

Fit tortilla rounds into mini muffin cups; bake in 400˚F (200˚C) oven for 10 to 12 minutes or until crisp and lightly golden. Cool completely.

Filling: In large skillet, heat oil over medium heat; cook red, yellow and orange peppers, garlic, paprika, oregano, salt and pepper, stirring often, for 8 to 10 minutes or until peppers are tender. Cool completely.

Just before serving, divide pepper mixture between cups and top with about 1 tsp (5 mL) of feta cheese.

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