Apéritif dînatoire is the term used in France for an snack dinner or to refer to a cocktail dinner. It is widely used. I had never heard that expression until the first time I was invited to have dinner this way. It’s called language immersion, and you learn a new language fast, they say. It was also at this dinner I discovered the ktipiti. There he was, in my first apéritif dînatoire, next to a big bowl of chips, some peanuts, olives, chicken wings, salmon, crab sticks, tapenade, and other cold things to snack on them. I ate a lot of it, spread on some blinis. So, as I loved it so much, I asked for its name and wrote it down to look what it is and how it is done afterwards. Since then, I have served lots of ktipiti when I have organized an apéritif dînatoire.
How to make ktipiti
The apéritif dînatoire is a recipe from Greece, as one can imagine by its name. Except for the pepper, that you have to roast firts, it’s nothing complicated, just mix, let it set and it’s ready to serve. It is really very easy to suit the taste for those that will eat it playing with the amounts of cream cheese and feta. When I prepare it for me, I use a little more cream cheese than feta, so the taste is soft, yet pronounced by both cheeses, which I really love mixed with the roasted pepper and the garlic pinch. Yes, you have to be very careful with the garlic, if you put more than you should, even a little, I find it screews the recipe quickly. It’s better off to put just a little.
Here’s the recipe:
Now you know hoe to make ktipiti
Have you liked it ?
See you !