July 14th, 2014

Grilled Feta with Pita Wedges

Grilled Feta with Pita Wedges

For the pita:Note:  Use the best feta you can afford; lower-quality or “light” versions are more likely to separate on the grill.

4 pita, quartered (I suggest whole grain)
1/4 cup olive oil
2 gloves garlic, minced

Salt and pepper

Pour olive oil into a small bowl. Mince garlic, then smash with the flat side of the knife across your cutting board (this helps release the garlic oils and thus the flavor), add to bowl and whisk. Salt and pepper to taste. Brush both sides of the pita with the oil. Grill on low heat, turning once, until it’s golden brown with some char marks.

For the cheese:

Olive oil
Block of feta, cut into 3/4 inch thick slices (I used a RBGH-free variety from Whole Foods)
1/4 cup red pepper, minced
1/4 cup green onions, minced
Herbes de Provence
Salt  and pepper

Double up the aluminum foil, crossing one piece over the other. Drizzle some olive oil in the bottom and put two slices of feta side by side in the middle. Drizzle with more olive oil, sprinkle vegetables over the top and add herbs. Salt and pepper to taste. Wrap up tightly, leaving apocket of space on top of the cheese.

Put on the grill on a lower setting, or not on the direct heat, for about ten minutes. You can open it up to check it; it should look soft and melty, like clouds.

If you are cooking this as a side with larger-cut veggies, it may take a little longer, but can go on the grill along with your main course. If making as an appetizer, grill the pita wedges while the cheese is cooking and pull both off the grill at about the same time.

Originally published in “I See Your Veggies, And Raise You Cheese”

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