Warm Feta with Tomatoes and Olives
This Greek-inspired warm feta is the perfect appetizer for an outdoor summer meal.
Ingredients
- 1 block (7 oz/200 g) feta cheese, cut into 2 thick slices
- 2 tbsp kasha (roasted buckwheat)
- 1 tbsp pine nuts
- 2 cups (280 g) cherry tomatoes, quartered
- ½ orange bell pepper, seeded and diced
- ¼ cup (50 g) Kalamata olives, pitted and quartered
- 2 tbsp (30 ml) olive oil
- 1 tbsp (15 ml) lemon juice
- 1 baguette, sliced (toasted, if desired)
Instructions
- Preheat the grill, setting the burners to high.
- In a bowl, place the feta and cover with cold water. Let soak for 10 minutes to reduce the salt. Drain and pat dry.
- Meanwhile, in a small, dry skillet over medium-high heat, brown the kasha and pine nuts. Set aside in a bowl.
- In another bowl, combine the cherry tomatoes, bell pepper, olives, oil and lemon juice. Set aside.
- In a 9-inch (23 cm), lightly oiled cast iron skillet, place the feta slices. Place the skillet directly on the grill and cook for 4 minutes or until the cheese is hot and slightly softened. Remove from the grill.
- Garnish the baked feta with the tomato and kasha mixtures. Serve with the bread slices.
This Greek-inspired warm feta is the perfect appetizer for an outdoor summer meal.