Baked feta with capsicum & Tirokafteri
Baked feta with capsicum & Tirokafteri
Baked feta with capsicum I’m sharing with you today can be presented in two ways. The method is very simple. For the first way, bake the feta with roasted capsicum slices, extra virgin olive oil and thyme. Then serve with some toasted bread pieces and some cucumbers to help cut through the saltiness.
The second method is a continuation of part one, to make a version of the traditional Greek dip, “Tirokafteri”. A chunky, salty and spicy dip whose name translates to spicy cheese. To make it you simply blitz together the baked feta, capsicum (with all the oil remaining in the baking dish), red wine vinegar, yoghurt and chili. That’s it! Quick, easy and your guests will love it.
Baked feta with capsicum in two ways
Prep Time 15 mins
Cook Time 20 mins
Chill time for the dip 1 hr
Servings: 5
Ingredients
Baked feta with capsicum
• 200 g Greek feta see notes 1
• 100 g roasted capsicum, cut into thick slices see notes 2
• ¼ cup extra virgin olive oil
• 1 tsp Greek thyme, dried
Bread crackers
• Slices of your favourite bread, halved (Pane Di Casa/sourdough loaf/pita etc)
• Extra virgin olive oil
• Greek thyme, dried
For the tirokafteri dip you’ll also need:
• 3 tbs Greek yoghurt, thickened
• 1 tsp red wine vinegar
• 1 red chili, or chili flakes to your liking
Instructions
Baked feta with capsicum
1. Preheat the oven to 220˚C fan forced. Use a paper towel to pat dry the feta. In a small baking dish add the feta block and the roasted capsicum slices around it. Drizzle it all with the extra virgin oil and Greek thyme. Bake for 20min on the top oven rack until the feta starts browning slightly and it softens.
Bread crackers
1. On a separate baking tray, lined with baking paper, add the halved slices of bread, drizzle with extra and the Greek thyme. Bake in the oven on the middle rack, at the same time as the feta, for about 5-7min until the bread browns. Use the bread crackers to enjoy the baked feta with capsicum once it finishes.
Tirokafteri dip
1. To continue on and make a dip with the baked feta simply add the cooled baked feta, the roasted capsicum slices and the remaining oils from the baking dish with the yoghurt, red wine vinegar and chili in a food processor. Blitz briefly until a chunky texture is achieved and the ingredients are blended together. If you prefer a smoother texture add slightly a bit more yoghurt and blitz for longer. Allow the dip to chill for 1 or 2 hours for the flavours to develop. It will thicken further once chilled also. Serve the dip with the bread crackers or any fresh vegetables.
Recipe Notes
1. Feta varies from brand to brand but please buy the Greek feta, not Bulgarian or Danish as their texture and flavour is different.
2. Cutting the capsicum in thick slices rescues the chances that it will burn. The roasted capsicum I used was soaking in vinegar not an oil marinade. If the one you use has an oil marinade don’t hesitate to pour in some of those delicious juices with the extra herbs and spices.
