Page 18 - Indulgence

Hot Feta and Tomato Spread

This recipe is a summertime favorite of mine when the opportunity to harvest fresh
tomatoes from my garden presents itself. I also enjoy growing the oregano plant in

an outdoor pot or kitchen window. While dried ingredients will suffice, they are
hardly the same as fresh. Local farmer’s market tomatoes are far superior to store

bought. Most any flavorful red or white wine will complement this dish. Consider
pairing with a crisp white wine made from Sauvignon Blanc, Chardonnay or Pinot Grigio
grapes. For reds, a wine made from zesty Zinfandel or Syrah/Shiraz grapes.

6 oz. crumbled feta cheese
2 Roma tomatoes

2 tablespoons extra virgin olive oil
2 teaspoons finely chopped fresh oregano

Freshly ground black pepper

Accompaniment: pita toasts

Preheat broiler.

Spread feta evenly in a shallow 2-cup flameproof baking dish

(roughly 9- by 6- by 1-inch).

Thinly slice tomatoes crosswise and arrange, overlapping if
necessary, on feta.

Drizzle oil over tomatoes and sprinkle with oregano and pepper.

Broil mixture 2 to 3 inches from heat until cheese is bubbling, 5 to
8 minutes.

Serve spread with pita toasts. It is also good on New York Style

Brand Mini Garlic Bagel Crisps

Yield: SERVES 4