Preparation Method
- Wrap each pita in foil and set aside. Adjust the oven rack to the top position and set the oven to BROIL/HI.
- Break the feta into large pieces and place in a shallow, small baking dish. Sprinkle the red pepper flakes and a few grinds of black pepper over the feta, followed by the tomatoes, oregano, and rosemary. Drizzle the oil over the top. Place the baking dish and the foil-wrapped pitas in the oven. Broil until the feta is soft and warm and the oil sizzles, about 8 minutes. Remove the baking dish from the oven and let cool slightly. Remove the pitas from the oven, discard the foil, and cut into triangles. Serve the feta with the pita triangles for dipping.
Variations
OLIVES AND PEPPERS
Substitute ½ cup chopped roasted bell peppers and ¼ cup coarsely chopped pitted kalamata olives for the tomatoes.
SHRIMP AND DILL
Substitute 8 small peeled deveined shrimp for the tomatoes. Substitute 2 tablespoons chopped fresh dill for the rosemary and oregano. Use a shallow 4-cup baking dish.
Pro Tip
Pita rounds aren’t the only breads that you can heat up in the oven. You can also wrap tortillas or slices of good country-style bread in foil, and bake or broil until heated through.
