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    Roasted Feta w/Olives & Red Peppers


    Source of Recipe


    Gourmet Magazine

    Recipe Introduction


    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.

    List of 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

    Recipe



    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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