Broiled feta | Wolf Gourmet

Guests are coming over earlier than expected, and you need a quick appetizer to hold them over to dinner. When a bag of chips just won’t cut it, this easy-to-make appetizer will give your guests something to snack on until the main course is ready.

Open the fridge and take a look. If you have a block of feta, you can create this impressive starter in minutes with a few slow roasted tomatoes, fresh herbs, and pita bread.

Crumble the feta into a shallow baking dish, add the toppings (see variations for olives or shrimp listed below) and broil. A smattering of slow roasted tomatoes and a blast of heat from the broiler transform ordinary crumbly feta into an unexpected, creamy dip for pita triangles or country bread. In about 8 minutes you can be serving an appetizer that far outshines a bag of potato chips. Keep this uncomplicated recipe at the top of your list this holiday entertaining season.

Broiled Feta with Roasted Tomatoes
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Broiled Feta with Roasted Tomatoes
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Ingredients
  • 4 pita breads
  • 8 ounces feta cheese patted dry
  • 1/4 teaspoon red pepper flakes
  • coarsely ground black pepper
  • 1/2 cup Slow-Roasted Tomatoes coarsely chopped (see recipe below)
  • 1 tablespoon chopped fresh oregano
  • 1 tablespoon chopped fresh rosemary
  • 3 tablespoons extra-virgin olive oil
Instructions
  • VARIATION: OLIVES AND PEPPERS Substitute 1⁄2 cup chopped roasted bell peppers and 1⁄4 cup coarsely chopped pitted kalamata olives for the tomatoes.
  • VARIATION: SHRIMP AND DILL Substitute 8 small peeled deveined shrimp for the tomatoes. Substitute 2 tablespoons chopped fresh dill for the rosemary and oregano. Use a shallow 4-cup baking dish.
Recipe Notes

Pita rounds aren’t the only breads that you can
heat up in the oven. You can also wrap tortillas
or slices of good country-style bread in foil,
and bake or broil until heated through.

Slow-Roasted Tomatoes
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Slow-Roasted Tomatoes
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Ingredients
  • 4 pounds plum tomatoes halved
  • 1/4 cup extra-virgin olive oil
  • 2 small shallots thinly sliced
  • 2 garlic cloves minced
  • 2 teaspoons finely chopped fresh thyme
  • 1 tablespoon light brown sugar or honey
  • 2 teaspoons kosher salt
  • 1 teaspoon ⁄2freshly ground black pepper
Instructions
  • Adjust the oven rack to the lowest position and preheat the oven to CONVECTION/ROAST 375°F. Place the tomatoes, oil, shallots, garlic, thyme, brown sugar (or honey), salt, and pepper on a baking pan and toss to combine. Arrange the tomatoes in a single layer and roast until very soft and the pan juices begin to caramelize, 1 to 1 1⁄4 hours. Remove from the oven and let cool.
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