Thursday, November 28, 2013
300 grms - Feta cheese
4-5 slices - Tomatoes
3/4 pc - Hot peppers or capsicum (thin slices)
1 tsp - Fresh oregano leaves (tear roughly)
1 1/2 tsp - Olive oil
Place the feta in a small clay ‘saganaki’ (a small, round dish) or in a casserole.
Spread the tomatoes on top, followed with the peppers, oregano, and a little oil.
Bake for a short time in a moderate oven until the cheese has melted.