Roasted Feta Cheese,
Slow Cooked Tomato Sauce, Z’aatar and Grilled Pita Bread
This recipe was created by Chef Kristine Subido.
1 pound Wisconsin Carr Valley Feta Cheese, cut in 1 1/2-inch cubes
1 1/4 cups extra virgin olive oil - divided use
Zest of 1 lemon, grated
1 tablespoon fresh oregano, chopped
1 teaspoon juniper berries, ground
1 teaspoon z’aatar*
1 (28-ounce) can San Marzano peeled tomatoes
1/2 cup shallots, chopped
1 tablespoon garlic, chopped
1/2 cup white wine
1 teaspoon Spanish paprika
1/4 cup kalamata olives, chopped
1/4 cup capers, rinsed and drained
1 teaspoon red chile flakes
- For Marinated Cheese: Marinate cheese cubes in mixture of 1 cup olive oil, lemon zest, oregano, juniper berries and z’aatar for at least 1 hour.
- For Tomato Sauce: Preheat oven to 425°F (220°C). Drain liquid from tomatoes; split tomatoes and drain liquid inside tomatoes; reserve liquid. Place tomatoes in oven-proof pan. Roast 20 to 30 minutes or until dried.
- Heat remaining 1/4 cup olive oil in small saucepan over medium heat. Add shallots and garlic. Cook 3 minutes; stir in wine and paprika. Add roasted tomatoes, reserved liquid and all remaining ingredients, except pita bread. Simmer 15 to 20 minutes or until all vegetables are tender.
- For Final Preparation: Preheat oven to 375°F (190°C). Pour tomato sauce in shallow 1-quart oven proof casserole. Top with marinated cheese. Roast in oven 20 to 25 minutes or until cheese starts to brown.
- Serve in casserole or on individual plates with grilled pita bread.
Makes 12 servings.
*Z'aatar is a pungent Middle Eastern spice blend of toasted sesame seeds, thyme, marjoram and sumac.
Recipe and photograph provided courtesy of Wisconsin Milk Marketing Board, Inc.