Skip to main content
Baked Feta with Torn Piquillo Peppers and Baked Pitta Chips

Baked Feta with Torn Piquillo Peppers and Baked Pitta Chips

Prep 3 minutesCooking 10 minutes2-4 people

Easy sharing dish with big flavour from Greek feta, piquillo peppers and our smokey tagine paste. Great dinner party starter.

recipe

10 minutes

Lunch Recipes

Dinner Recipes

Starter Recipes

Side Dish

15 minute or less

Easy Recipes

Vegetarian Recipes

Vegetable Recipes

Cheese Recipes

Pastes

Starter

Easy

https://images-eu-prod.cms.commerce.dynamics.com/cms/api/cpbmrtbsrm/imageFileData/MEihx?ver=55ec&w=315&h=315&m=6

Ingredients

200g Feta, broken into rough cubes

120g Red Piquillo Peppers from a jar, drained and roughly torn

2 tbsp Tagine Paste

5tbsp Cornicabra Extra Virgin Olive Oil

1tbsp Oregano or marjoram
leaves, finely chopped

4 Small or 2 large pitta breads, torn into bite‐sized pieces

Freshly ground black pepper

Instructions

  1. Heat the oven to 200°C/Fan 180°C/Gas Mark 6.
  2. Arrange the feta in a single layer in an ovenproof dish, then scatter over the Piquillo Peppers. In a small bowl whisk together the Tagine Paste and 3 tablespoons of Olive Oil then pour this over the feta. Sprinkle with oregano. Bake for 10 minutes, until the cheese is soft and starting to bubble around the edges. Spoon over some of the red oil that will have collected around the edges.
  3. Meanwhile toss the pitta pieces with the remaining Olive Oil and some freshly ground black pepper. Spread in a single layer on a baking sheet and bake for 7-8 minutes or until crisp and golden. Serve alongside the warm feta.

Included in this Recipe

Cornicabra Extra Virgin Olive Oil 500ml

Cornicabra Extra Virgin Olive Oil 500ml

Spanish single varietal extra virgin olive oil made from olives grown in Andalucia, this oil is perfect for cooking and for making dressings.

Piquillo Peppers wood roasted

Piquillo Peppers wood roasted

Fruity peppers with no heat