Roasted Feta with Olives and Red Peppers
Serving Size:Serves 4
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 (1/4 cup) Kalamata or other brined-cured black olives, pitted, rinsed,and coarsely chopped
2 Tablespoons Brennan's Cellars Extra Virgin Olive Oil
Accompaniment: lemon wedges; toasted pita wedges or crusty bread
Garnish: chopped fresh parsley
A great Greek-inspired first course that is sure to be a hit.
Cut cheese into ½-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.
Stir together roasted red peppers, olives, and oil in a small bowl, then spoon mixture over and around cheese.
Broil 2 to 4 inches from heat until edges of cheese are golden, about 5 minutes.