Upping the game from a standard cheese platter doesn’t have to mean lots of effort and lots of time. This warm, bubbling dip will delight anyone who loves Mediterranean flavors. Prepare it a few hours ahead, and pop it in the oven 20 minutes before you’re ready to serve, then listen to the oohs and aahs as it’s devoured.
Pepper & Feta Cazuela
- 5-6 oz feta
- 1 large tomato cut into cubes
- 1 roasted bell pepper cut into bite sized pieces
- Zest from ½ large lemon
- ¼ cup Kalamata olives
- Extra virgin olive oil
- Salt and pepper
- Pita Bread for serving
- Preheat oven to 400.
- In a small cast-iron skillet, or small baking dish, drizzle a little olive oil to coat the bottom. Cube the feta, tomato and bell pepper, and scatter in the pan. Stir in the zest, a few pinches of salt, black pepper and olives. Cover with foil. (At this point you can choose to refrigerate for up to 3 hours.)
- When ready to bake, place pan covered with foil in the warmed oven and bake for 10 minutes. Remove the foil and bake 10 minutes more. Serve warm with bread.
Tips & Tricks
- I generally serve this as an appetizer, though the recipe can be doubled to be served as a side dish on the dinner table.
- You can use jarred roasted peppers, but get better flavor by roasting your own. Simply cut the pepper into 3-4 large pieces, removing the seeds and stem. Place under the broiler on a piece of foil until charred, then wrap the foil around it until cool enough to handle, and peel the charred skin off.