Posted by St. Petersburg Times, FL on September 24, 2009 at 18:12:50:
Food: A prize-winning tomato-artichoke dish
09/23/2009 - 13:18 By LAURA REILEY, St. Petersburg Times food and nutrition This Voula Gonatos' signature recipe, for Sun-dried Tomato and Artichoke Party Cups, won $1,000 in the 2009 Sister Schubert's On a Roll Recipe Contest.
Gonatos, 39, a stay-at-home mom in Palm Harbor, Fla., who helps with her husband's home theater business, says that she "made it a couple times prior to submitting it to the competition and two different groups of family members loved it. And I've made it a couple times since the competition -- I think everybody's gotten addicted to it."
She notes that she "had never entered a contest before. The recipe initially had a different form. When I first got married I made a chicken cordon bleu variation my husband fell in love with. The dish held special meaning, and we'd have it on anniversaries and celebrations. So I thought, 'How can I incorporate the topping that I put on chicken and think out of the box for this competition?' "
Gonatos says that this "is a versatile thing because it can be made with any sized muffin pans. I use the mini muffin pans so it's a pop-it-in-your-mouth thing. But it could be made in bigger pans for a heartier dish."
SUN-DRIED TOMATO AND ARTICHOKE PARTY CUPS
8 Sister Schubert's Dinner Yeast Rolls, room temperature, cut lengthwise
1 (7-ounce) jar sun-dried tomatoes, packed in oil
3 tablespoons butter
1 (12-ounce) jar marinated quartered artichoke hearts, drained and chopped
5 ounces pepperoni, finely chopped
8 ounces feta cheese, crumbled
2 tablespoons capers
Salt and freshly ground black pepper to taste
1/3 cup fresh basil, chopped
Preheat oven to 350 degrees. Transfer cut rolls to muffin tins. Using your fingers, line sides of each muffin cup with each half roll to create a small cup for filling. Bake 12 to 15 minutes or until golden brown. Remove "cups" from pans and transfer to a wire rack to cool.
For filling, drain tomatoes, reserving the oil. Chop tomatoes finely. In a saucepan, combine reserved oil and butter over medium heat and melt butter. Add tomatoes, artichokes, pepperoni, feta, capers, salt and pepper and heat thoroughly until cheese melts. Stir frequently to keep mixture together. Spoon warm mixture into each cup and scatter with chopped basil.
Makes 16.
-- Voula Gonatos.
(Distributed by Scripps Howard News Service
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