Pepper & Feta Cazuela

Make this warm and cozy appetizer when you’re looking for a break from the usual cheese and charcuterie board. It can be assembled ahead and baked off to serve. Serve with hearty bread or pita, as all but the most hearty crackers will disintegrate from the moisture content of the tomatoes and peppers.

Pepper & Feta Cazuela

Prep Time 10 minutes
Cook Time 20 minutes
Make this warm and cozy appetizer when you're looking for a break from the usual cheese and charcuterie board. It can be assembled ahead and baked off to serve. Serve with hearty bread or pita, as all but the most hearty crackers will disintegrate from the moisture content of the tomatoes and peppers.
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Course Appetizer
Servings 4

Ingredients
 

  • 5-6 oz feta
  • 1 large tomato, cut into cubes
  • 1 roasted bell pepper cut, into bite sized pieces
  • zest from ½ large lemon
  • ¼ cup Kalamata olives
  • extra virgin olive oil
  • salt and pepper
  • baguette toasts or pita bread for serving

Instructions
 

  • Preheat your oven to 400 F.
  • In a small cast-iron skillet, or small baking dish, drizzle enough olive oil to coat the bottom. Cube the feta, tomato and bell pepper, and scatter in the pan. Stir in the zest, a few pinches of salt, black pepper and olives. Cover with foil. (At this point you can choose to refrigerate for up to 3 hours.)
  • When ready to bake, place the pan in the oven, covered with foil. Bake for 10 minutes, then remove the foil and bake for 10 more minutes. Serve warm with crusty bread.

Notes

  • I generally serve this as an appetizer, though the recipe can be doubled to be served as a side dish on the dinner table.
  • You can use jarred roasted peppers, but get better flavor by roasting your own. Simply cut the pepper into 3-4 large pieces, removing the seeds and stem. Place under the broiler on a piece of foil until charred, then wrap the foil around it until cool enough to handle, and peel the charred skin off.
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