Cheese Capers Recipes

CHEESE CAPERS

Steps:

• Combine the first 5 ingredients in a large bowl, stirring until blended.
• Spread about 1/4 cup cheese mixture evenly over each muffin half; place on an ungreased baking sheet. Sprinkle lightly with Parmesan cheese; cut into quarters.
• Bake at 350 degrees for 15 minutes, or broil 3 inches from the heat 2 minutes or until the cheese melts.

15 GREAT CAPERS RECIPES: SALMON WITH CAPERS & MORE!

Steps:

• Preheat the oven to 325 degrees Fahrenheit.*
• While the oven preheats, in a shallow dish mix together 4 cups room temperature water and 3 tablespoons kosher salt. Place the salmon in the water and wait for 15 minutes.
• Place a large sheet of aluminum foil on a baking sheet and brush it with olive oil. Pat each piece of salmon dry and place it on the foil. Sprinkle the salmon with 1/8 teaspoon kosher salt for each fillet and fresh ground pepper. Place the lemon slices and fresh herbs around the salmon (not on top). Close and seal the foil around the salmon.
• Bake the salmon for 10 minutes in the foil. Then open the foil packet so steam can release and bake again for 3 to 6 minutes, depending on thickness, until just tender and pink at the center (the internal temperature should be between 125 to 130F in the center). A 1 inch thick fillet should cook in about 15 minutes total.
• Meanwhile, melt the butter over low heat. Once melted, add the capers and garlic and cook until fragrant, about 3 minutes.
• When the salmon is done, squeeze with some lemon juice from remaining lemon slices. Spoon the butter sauce over each piece of salmon. Garnish with finely chopped parsley or chives.

PARMESAN CHICKEN WITH CAPERS

Steps:

• Saute the chicken in hot oil in a nonstick pan. When the chicken is brown on both sides, stir in the garlic, and cook for 10 seconds.
• Add the wine, capers and pepper. Cover, and simmer 8 to 10 minutes.
• Sprinkle the cheese over the chicken, cover, and allow the cheese to melt, about 1 minute.

CRISPY HALLOUMI CHEESE WITH CAPER SAUCE

Steps:

• Cover capers with fresh water in a bowl and soak for 5 minutes to remove excess salt; drain.
• Chop capers coarsely. Stir together capers, garlic, 2 tablespoons olive oil, lemon juice, and crushed coriander seeds in a small bowl. Season with ground black pepper.
• Preheat an outdoor grill for high heat and lightly oil the grate.
• Brush the halloumi slices with the remaining 1 tablespoon olive oil.
• Cook halloumi slices directly on the grill grate until golden, about 2 minutes. Turn and cook on the other side until soft in the center and golden on the outside, about 2 more minutes.
• Place halloumi slices on a serving plate. Drizzle with caper sauce and sprinkle with fresh cilantro leaves. Season to taste with salt and pepper.

YOGURT CHEESE WITH OLIVES, CAPERS AND PISTACHIOS

Steps:

• To make yogurt cheese: Use a large metal strainer and line with some dampened cheesecloth; spoon in about 2 cups of yogurt.
• Gather up the ends of the cheesecloth and squeeze to extract as much liquid as you can out of the yogurt.
• Untwist the cheeseclcoth and place the yogurt, cheesecloth and strainer over a large bowl to continue draining, in the refrigerator, overnight until it is the consistency of cream cheese.
• Combine the yogurt cheese, green and black olives, pistachio nuts, parsley and capers; spread in a shallow bowl or plate.
• Season with coarsely ground black pepper, if desired.
• Garnish the center with chopped pistachio nuts and ring the outside with chopped parsley.
• Serve with bread, crostini, or vegetable sticks.