Roasted Feta with Olives and Red Peppers |
|
 |
Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 4 |
|
An ode to New York City's Greek populace, this modern rendition of a classic was inspired by a dish we enjoyed at the Manhattan taverna Snack. Ingredients:
1/2 lb feta (preferably greek), rinsed and drained |
1/4 teaspoon dried oregano, crumbled |
1/4 teaspoon black pepper |
1/4 cup bottled roasted red peppers, chopped |
10 kalamata or other brine-cured black olives, pitted, rinsed, and coarsely chopped (1/4 cup) |
2 tablespoons extra-virgin olive oil |
accompaniment: lemon wedges; toasted pita wedges or crusty bread |
garnish: chopped fresh parsley |
Directions:
1. Preheat broiler.
2. Cut cheese into 1/2-inch-thick slices and divide evenly among 4 small flameproof baking dishes (or arrange in 1 layer in a large one). Sprinkle oregano and pepper over cheese.
3. Stir together roasted peppers, olives, and oil in a small bowl, then spoon mixture over and around cheese.
4. Broil 2 to 4 inches from heat until edges of cheese are golden, about 5 minutes.
|
|