Feta, Roasted Peppers and Chive Tea Sandwiches Kissed with Love

In 2016, Hubby and I marked our 30th Wedding Anniversary. Not too shabby for a couple of wild and crazy “kids” who eloped after dating for just a week. They say when you know it’s right, it’s right. That year, Hubby had some medical tests scheduled for the day after our anniversary that required fasting. His fast meant no big celebration to mark 30 years of marriage. I’m not complaining or pouting. After 30 years of marriage, holding hands and just being there for one another is an expression of love so deep it needs no special day of acknowledgement.

I knew fasting would be hard on Hubby. So I decided to make something for dinner that he would have no desire to eat. It seemed the supportive thing to do. Kiddo and I love feta cheese. These lovely little bites of roasted peppers and crumbled feta were perfect for us. While I didn’t garnish the serving platter with pretty flowers, the “spirit” of these colorful little Tea Sandwiches remained intact.


I even brewed up a pot of tea. Love Kiddo when he joins me in my little indulgences. We had a “Tea Party” for supper. Love Hubby when he doesn’t question my need to indulge in prim and proper parties of long ago. I’m truly blessed with some awesome men in my life.

Feta, Roasted Peppers and Chive Tea Sandwiches
8 slices sandwich bread
3 ounces feta cheese, crumbled
1/3 cup roasted peppers, coarsely chopped
1/4 Cup Fresh chives, finely chopped

Place a handful of mini sweet peppers in a cast iron skillet. Place on the stove top over medium-high heat. Roast peppers in skillet until skin begins to blacken and blister. Rotate peppers and continue to roast until peppers are nicely blistered, about 10 minutes total.

Remove peppers from skillet, allow to cool for a few minutes, then place pepper while still warm into a zip-lock bag. Allow steam to soften skins.

Remove peppers from bag, cut tops from peppers, and remove seeds. Chop peppers as desired.

Toast the bread in a toaster. Once toasted, using a round biscuit cutter, cut 2″ circles from bread. Lightly butter toast rounds.

Place the feta, roasted peppers and chives on the bread. Serve and enjoy with a nice cup of tea.

Author: Rosemarie's Kitchen

I'm a wife, mother, grandmother and avid home cook.I believe in eating healthy whenever possible, while still managing to indulge in life's pleasures.

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