Baked Feta with Torn Piquillo Peppers and Baked Pitta Chips
Prep: 3 minutes
Cook: 10 minutes
Cook: 10 minutes
Easy
Serves 2-4 people
Easy sharing dish with big flavour from Greek feta, piquillo peppers and our smokey tagine paste. Great dinner party starter.
Ingredients
-
200g Feta, broken into rough cubes
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120g Red Piquillo Peppers from a jar, drained and roughly torn
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2 tbsp Tagine Paste
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5tbsp Cornicabra Extra Virgin Olive Oil
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1tbsp Oregano or marjoram leaves, finely chopped
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4 Small or 2 large pitta breads, torn into bite‐sized pieces
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Freshly ground black pepper
Method
- Step 0: Heat the oven to 200°C/Fan 180°C/Gas Mark 6.
- Step 1: 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.
- Step 2: 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.
