Name: Broiled Feta—Saganaki
Total time: PLACEHOLDER
Cuisine: GreekEurope
Ingredients: 16 ounces feta cheese (2 blocks), sliced into 1/2-inch-thick slabs; 1/4 teaspoon red pepper flakes; 1/4 teaspoon ground black pepper; 2 tablespoons extra-virgin olive oil; 2 teaspoons minced fresh parsley leaves

Why This Recipe Works

We wanted to create an appetizer that would make warm, briny feta cheese the star. We decided to call on the intense heat of the broiler to create a browned exterior on the feta. To keep things simple, we patted ½-inch-thick slabs of feta dry, which encouraged maximum browning. We seasoned the cheese with red pepper flakes and pepper to balance the richness of the cheese. A drizzle of olive oil and a shower of fresh parsley completed our simple appetizer.

Before You Begin

Broilers can vary in strength dramatically, so use our cooking times as guidelines and check the feta often as it cooks. Cutting the feta into 1/2-inch-thick slabs is crucial here; if sliced thinner, the cheese will crumble apart, but if sliced thicker, it will not heat through. Serve with wedges of warm pita bread or slices of baguette as a casual appetizer with cocktails. Or, for a more formal appetizer, try serving individual portions of the feta alongside a small salad.

Instructions

Adjust an oven rack 4 inches from the broiler element and heat the broiler. Pat the feta dry with paper towels and place on a foil-lined baking sheet (or in a broiler-safe gratin dish). Sprinkle with the red pepper flakes and ground black pepper. Broil until the edges of the cheese are golden, 3 to 8 minutes. Drizzle with the oil and sprinkle with the parsley. Serve immediately.