Roasted Feta with Olives and Red PeppersRomulo Yanes
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.
Recipe information
Total Time
15 minutes
Yield
Makes 4 first-course servings
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
Preparation
Step 1
Preheat broiler.
Step 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.
Step 3
Stir together roasted peppers, olives, and oil in a small bowl, then spoon mixture over and around cheese.
Step 4
Broil 2 to 4 inches from heat until edges of cheese are golden, about 5 minutes.
