BRIAN IN THE KITCHEN brought to you by Stittsworth Meats
November 30 2011
Roasted Red Pepper and Feta Spread with Oregano
16 oz. (1 lb.) feta cheese, crumbled
3 small, ripe tomatoes, sliced thin
5 jarred roasted red peppers, drained and sliced
1/4 to 1/3 C. good-quality extra virgin olive oil
3 tbsp. fresh oregano, minced, divided
1 to 1 1/2 tsp. freshly ground black pepper, divided
In the bottom of a glass pie pan or similarly-sized dish, spread the crumbled feta.
Layer roasted pepper on top. Sprinkle with half the oregano and pepper.
Layer the tomatoes on. Pour the olive oil over. Sprinkle remaining oregano and pepper over. Sprinkle tomatoes with small pinch of salt.
Stick your pan under a preheated broiler and broil until tomatoes are softened and cheese is bubbly, anywhere from 5-8 minutes. Serve hot.