Roasted Feta with Olives and Red Peppers

4.3(37)

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.

by Epicurious·published 2004-08-20

Servings

Makes 4 first-course servings

Total time

15 min

Calories / serving

—

Ingredients (8)

serves

1/2 lb feta (preferably Greek), rinsed and drainedfeta
1/4 teaspoon dried oregano, crumbledoregano
1/4 teaspoon black pepperpepper
1/4 cup bottled roasted red peppers, choppedpepper
10 Kalamata or other brine-cured black olives, pitted, rinsed, and coarsely chopped (1/4 cup)
2 tablespoons extra-virgin olive oilolive-oil
Accompaniment: lemon wedges; toasted pita wedges or crusty breadbread
Garnish: chopped fresh parsleyparsley

Instructions (4 steps)

01Preheat broiler.
02Cut 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.
03Stir together roasted peppers, olives, and oil in a small bowl, then spoon mixture over and around cheese.
04

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Not rich — missing servings, total time, or calories.