Although this hearty, warm-the-soul appetizer looks a bit labor-intensive, fear not: the pierogies (the half-moon-shaped dumplings that are a Polish specialty) can be found ready-made in the frozen-foods section of many supermarkets.
What you'll need
- 2 (16.9-ounce) packages frozen potato and Cheddar cheese pierogies (there are 12 pierogies per package)
- 3 tablespoons olive oil
- 1/2 teaspoon dried rosemary or thyme
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1/2 cup chive-flavored cream cheese
- 1/4 cup finely chopped sun-dried tomatoes
- 1/4 cup finely chopped green or black olives
- 2 tablespoons finely chopped fresh basil
- or parsley
How to make it
Boil the pierogies according to the package directions. Drain thoroughly.
Heat the oven to 425º. In a large bowl, combine the olive oil, rosemary (or thyme), salt, and pepper. Add the pierogies and toss to coat them thoroughly.
Arrange the pierogies, in a single layer, on an ungreased baking sheet. Bake until just beginning to brown, about 15 minutes. Transfer baking sheet to a wire rack and let cool for 5 minutes.
Spread the pierogies with a thin layer of softened cream cheese. Atop the cream cheese, sprinkle chopped tomatoes, chopped olives, and basil. Transfer the pierogies to a serving platter. Makes 24.
