Ingredients Jump to Instructions ↓

  1. 1 pound Wisconsin Carr Valley Feta Cheese, cut in

  2. 1 1/2-inch cubes 1 1/4 cups extra virgin olive oil - divided use Zest of

  3. 1 lemon, grated

  4. 1 tablespoon fresh oregano, chopped

  5. 1 teaspoon juniper berries, ground

  6. 1 teaspoon z'aatar*

  7. 1 (28-ounce) can San Marzano peeled tomatoes

  8. 1/2 cup shallots, chopped

  9. 1 tablespoon garlic, chopped

  10. 1/2 cup white wine

  11. 1 teaspoon Spanish paprika

  12. 1/4 cup kalamata olives, chopped

  13. 1/4 cup capers, rinsed and drained

  14. 1 teaspoon red chile flakes Pita bread

Instructions Jump to Ingredients ↑

  1. 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: Heat 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: Heat 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.


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