This is one case, says author Diane Kochilas, where she prefers tinned feta to the barrel-aged variety—which can be too soft and creamy for this dish.
Yield: serves 4
- <sup>1</sup>⁄<sub>2</sub> lb. firm feta
- 3 tsp. extra-virgin olive oil
- Red pepper flakes
- Preheat oven to 400°. Cut feta into 4 slices about 3'' x 4'' and 1⁄2'' thick. Place each slice on a large piece of aluminum foil, drizzle with 1 tsp. of the olive oil, and sprinkle with red pepper flakes. Wrap foil around cheese, closing it and folding it over to seal.
- Place foil packets on a cookie sheet and bake until cheese is slightly soft, about 10 minutes. Transfer to 4 plates, remove foil, and drizzle with additional 2 tsp. olive oil.
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