Popular in Greece, where it’s called bouyourdi, these slices of feta baked with tomatoes are popular as a little nibble before a meal. Serve with crusty bread. The recipe comes from Greece resident Aglaia Kremezi, who has written many volumes on the cuisine of her country. Wild oregano is collected on mountains in Greece and dried (it’s available at specialty markets).
|Olive oil (for the dishes)|
|3||large tomatoes, cored and very thinly sliced|
|½||cup olive oil|
|1||pound creamy Greek feta, cut into 8 slices|
|2||jalapenos or other chile pepper, cored, seeded, and finely sliced|
|Black pepper, to taste|
|2||tablespoons dried wild Greek oregano|
1. Set the oven at 450 degrees. Oil 8 individual shallow baking dishes (about 1 cup capacity each) and set them on a rimmed baking sheet.
2. In the dishes, layer a slice of tomato, a sprinkle of olive oil, a piece of feta, another slice of tomato, some jalapeno or chile pepper, and another sprinkle of olive oil. Sprinkle with black pepper and oregano.
3. Bake for 20 minutes or until feta turns lightly golden and the oil is bubbling at the edges.
Adapted from “Mediterranean Vegetarian Feasts”