Baked Feta with Roasted Red Peppers and Lemon-Oregano Broth               

 tags (edit): Bake Saveur magazine @Vogel @Try Soon! Appetizers  

 

This appetizer is a twist on saganaki, a classic Greek feta dish. When it comes to cooking with Feta, we love to cook with the rich and creamy Dodoni brand.

Ingredients

-- FOR THE BROTH --
2 sprigs Fresh oregano
1 rib Celery cut into 1" pieces
1 medium Carrot cut into 1" pieces
1 small White onion cut into 1" pieces
1 teaspoon Lemon zest freshly grated
-- FOR THE BAKED FETA --
1 each Red bell pepper roasted, peeled, cored, cut into 1/3" squares
3 tablespoons plus 1 tablespoon Olive oil (Greek if you have it)
Salt & pepper
1 piece Pita bread cut into 6 small wedges
6 cubes Feta cheese 1 1/2" each
2 tablespoons Microgreens (optional)
 

Instructions
 1. FOR THE BROTH: Put the oregano, celery, carrots, onions, zest, salt to taste, and 3 cups water into a large pot and bring to a boil. Reduce heat to medium-low and simmer for 30 minutes. Remove pot from heat, cover, and let steep for 15 minutes. Strain broth through a fine-mesh sieve into a large bowl, discarding solids. Keep broth warm.

2. Meanwhile, preheat the oven to 400. Combine roasted peppers with 1 tablespoon oil and seaon with salt and pepper to taste; cover and let marinate at room temperature for 30 minutes.

3. Toss pita wedges with 2 tablespoons oil in a bowl; season with salt and pepper to taste. Spread pita wedges out in a single layer on a baking sheet and bake until just golden and crisp, 7-8 minutes. Keep warm.

4. Arrange the feta cubes in a single layer in a small ovenproof nonstick skillet and top each cube with a dollop of the marinated peppers. Pour just enough broth around the feta to cover the bottom of the skillet (3-4 tablespoons should do). Bake until softened, 8-10 minutes.

5. Transfer each cube of feta to a shallow serving dish. Pour an additional 2-3 tablespoons broth into each dish around the feta (save the remaining broth for another use) and garnish each cube of feta with some microgreens. Gently press a pita wedge into each cube. Drizzle broth with a few drops of the remaining olive oil. Serve immediately.

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Yields: 6 Servings
     Saveur magazine, February 2007, page 66

 notes: 

Cuisine:   Greek

Main Ingredient:   Feta