Baked Peppers and Olives with Rosemary and Parmesan

Aaaand we’re back! With an appetizer that will send your taste buds straight into orbit.

So, when we were in Hermann for our little road trip last month, I was sipping a pinot noir at a wine tasting and talking with the winery owner about pairings. And while this is not an official pairing on the blog today (it should have been), you could absolutely turn it into one. But this was his appetizer suggestion, and I couldn’t let it go. Couldn’t stop thinking about it. So I made it for you in case you’re dry on interesting appetizer ideas for a crowd. Or yourself. I will never judge.

Let us peepeth!

You know the little bags of sweet salad peppers? That is this. This is that. Grab a bag. This one was one pound, but I think you can get them smaller.

Then find some kalamata and green olives (both pitted!) and some fresh rosemary. Also that’s not butter, even though it looks like it. It’s those little snack-sized parmesan cheese cubes. Aren’t they irresistible? I thought so, too. Do I need a life? Also yes.

It’s as simple as this. You’ll violently dump the peppers and olives into a casserole dish. Season with a small pinch of salt along with a good drizzle of your best oil and toss with your fAngers. Then garnish with grated parm and the rosemary leaves. Easy that that.

Into the oven it goes for honestly like, 50 minutes. 40-50. Start at 40 and see how it looks. You’ll want the peppers to soften and char in places. You’ll want the cheese to melt and slightly crisp. The olives will become tender and barely shriveled.

Sorry I said barely shriveled.

YESSSSS yes yes. Outstanding. I did add more fresh rosemary for aesthetic purposes, but it’s not totally needed. Have some crusty bread sliced or torn at the ready because when you slap a little of this on a little of that, laaaawd.

A surprising appetizer, I’ll say. Deliciously briny and salty, roasted and peppery. The crusty bread comforts, the cheese adds a nuttiness, it’s outrageous. And underneath the peppers becomes the tiniest sauce that you’ll want to spoon over everything.

And you saw how simple that was, right?

Think about this for your next holiday get-together. It’s not as heavy as a dip, but still offers a GUTTY-ness that is to die for.

Sorry I said gutty-ness. Also here’s the how-to video!

Baked Peppers and Olives with Rosemary and Parmesan

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Ingredients

• 1 pound mini sweet peppers
• 7 oz kalamata olives
• 4 oz pitted green olives
• About 4 Tbs. Extra-virgin olive oil
• 1 sprig rosemary
• 2 Tbs. freshly grated parmesan cheese
• Coarse salt

Instructions

1. Preheat your oven to 350.
2. Place the peppers and olives in a casserole dish. Season with a small pinch of salt and drizzle the olive oil over the top. Toss with your fingers to coat. Sprinkle with cheese and fresh rosemary leaves. Bake for 40-50 minutes, until the peppers have softened and are starting to show color in places, and the cheese has melted.
3. Let it cool about five minutes, then serve with crusty bread!
4. Serves 4-6 as an appetizer.

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https://bevcooks.com/2022/11/baked-peppers-and-olives-with-rosemary-and-parmesan/

And hey! Pair it with a Pinot Noir like a proper gal!