ROASTED FETA WITH OLIVES AND RED PEPPERS

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

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

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.



Makes 4 first-course servings.