Friday, August 27, 2004


Roasted Feta With Mixed Peppers

In honor of the Olympics in Greece, I thought I should include a recipe that uses one of Greece's great exports. Feta cheese. This is super simple, and open to tons of variations:


4 tablespoons extra virgin olive oil
4 thin rings of red bell pepper
4 thin rings of green or yellow bell pepper
3/4 pounds Greek feta, cut about 3/4 inch thick
1 teaspoon dried Greek oregano
½ teaspoon fresh ground black pepper
Pinch hot red pepper flakes

Preheat the oven to 375º.

Heat 2 tablespoons of the olive oil in a large skillet over moderately low heat. Add the bell pepper rings and saute, turning occasionally, until they soften but still hold their shape.

Put half of the peppers in the center of a large sheet of heavy-duty aluminum foil. Top with the feta, in one layer. Season the feta with oregano, pepper and pepper flakes. Top with the remaining bell peppers and remaining 2 tablespoons olive oil. Fold the foil loosely around the feta, sealing well.

Bake until the cheese is quivery, 10 to 15 minutes. Carefully transfer the cheese and peppers to a serving plate and pour the juices over. Serve immediately with crusty bread.

Serves 6

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