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Prep Time: 0 Minutes Cook Time: 8 Minutes |
Ready In: 8 Minutes Servings: 12 |
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Ingredients:
broiled feta—saganaki |
16 ounces feta cheese (2 blocks), sliced into 1/2-inch-thick slabs |
1/4 teaspoon red pepper flakes |
1/4 teaspoon ground black pepper |
2 tablespoons extra-virgin olive oil |
2 teaspoons minced fresh parsley leaves |
Directions:
1. BROILED FETA—SAGANAKI:
2. Note: Broilers can vary in strength dramatically, so use our cooking times as guidelines and check the feta often as it cooks. Cutting the feta into 1/2-inch-thick slabs is crucial here; if sliced thinner, the cheese will crumble apart, but if sliced thicker, it will not heat through. Serve with wedges of warm pita bread or slices of baguette as a casual appetizer with cocktails. Or, for a more formal appetizer, try serving individual portions of the feta alongside a small salad.
3. Adjust an oven rack 4 inches from the broiler element and heat the broiler. Pat the feta dry with paper towels and place on a foil-lined baking sheet (or in a broiler-safe gratin dish). Sprinkle with the red pepper flakes and ground black pepper. Broil until the edges of the cheese are golden, 3 to 8 minutes. Drizzle with the oil and sprinkle with the parsley. Serve immediately.
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