Categories: appetizer

Ingredients

• 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

Directions

1. Boil the pierogies according to the package directions. Drain thoroughly.
2. 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.
3. 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.

4. 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.

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