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Roasted Feta with Olives and Red Peppers

Adapted By Brennan's 27 Sep 2018

Serving Size:Serves 4


1/2 lb feta, rinsed and drained

1/4 teaspoon dried oregano, crumbled

1/4 teaspoon black pepper

1/4 cup bottled roasted red peppers, chopped

10 (1/4 cup) Kalamata or other brined-cured black olives, pitted, rinsed,and coarsely chopped

2 Tablespoons Brennan’s Cellars Extra Virgin Olive Oil

Accompaniment: lemon wedges; toasted pita wedges or crusty bread

Garnish: chopped fresh parsley

Adapted From:

A great Greek-inspired first course that is sure to be a hit.

Preheat broiler.

Cut cheese into ½-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.

Stir together roasted red 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.