Roasted Feta with Olives and Red Peppers

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.]

Total Time:
20 min
Prep:
10 min
Cook:
10 min

Yield:
8 servings
Level:
Easy

Ingredients
  • 1 pound feta (preferably Greek), rinsed and drained
  • 1/2 teaspoon dried oregano, crumbled
  • 1/2 teaspoon black pepper
  • 1/2 cup bottled roasted red peppers, chopped
  • 20 Kalamata or other brine-cured black olives, pitted, rinsed, and coarsely chopped (1/4 cup)
  • 4 tablespoons extra-virgin olive oil
  • Accompaniment: lemon wedges; toasted pita wedges or crusty bread
  • Garnish: chopped fresh parsley leaves
Directions
  • Preheat broiler.

  • Cut cheese into 1/2-inch-thick slices and divide evenly among 8 small flameproof baking dishes (or arrange in 1 layer in a large one). Sprinkle oregano and pepper over cheese.

  • Stir together roasted 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.


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