An ode to New York City's Greek populace, this modern rendition of a classic was inspired by a dish we enjoyed at the Manhattan taverna Snack.
Active time: 15 min Start to finish: 15 min
Ingredients
1/2 lb feta (preferably Greek), rinsed and drained 1/4 teaspoon dried oregano, crumbled 1/4 teaspoon black pepper 1/4 cup bottled roasted red peppers, chopped 10 Kalamata or other brine-cured black olives, pitted, rinsed, and coarsely chopped (1/4 cup) 2 tablespoons extra-virgin olive oil
Accompaniment: lemon wedges; toasted pita wedges or crusty bread
Garnish: chopped fresh parsley
Preparation
Preheat broiler.
Cut cheese into 1/2-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 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.
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