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.
- Heat the oven to 200°C/Fan 180°C/Gas Mark 6.
- 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.
- 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.