This couldn't be easier, and so tasty. You can bake it in the oven or using a grill-safe pan put it on the grill. Perfect as an appetizer or serve with a salad for a quick dinner.
8 oz Feta
1 large Tomato - chopped
1 small Green Bell Pepper - chopped
1 clove Garlic - minced
3 Tbsp Olive Oil
1 tsp Dried Oregano
1/4 cup shredded Monterey Jack or Gouda cheese
Good crusty bread or pita for serving
Preheat the oven to 350 degrees Fahrenheit or preheat your grill.
Place half of the chopped tomato, green bell pepper, and minced garlic in the bottom of your baking dish.
Crumble the feta over the vegetables. Add the oregano and then top with the remaining tomato, pepper, and garlic. Drizzle the olive oil over everything.
Sprinkle the shredded cheese over the top.
Bake until bubbling, 20-30 minutes.
Remove from the oven and let cool for 5 minutes before serving with crusty bread or pita.
You want to get a block of feta, not the pre-crumbled because the pre-crumbled sometimes has an anticaking additive that makes it difficult to melt.
Speaking of melting, feta doesn't melt like let's say mozzarella or cheddar. It doesn't get gooey. It does soften up and become creamy though. Delicious.