A small cheese casserole perfect for lunch or a first course.
1 lb block feta cheese
2 plum tomatoes, coarsely chopped
2 roasted red bell peppers cut into thin strips or bite-size pieces
4 thin strips lemon or orange zest 12 to 16 oil-cured black olives
Freshly ground pepper
1/4 cup extra-virgin olive oil
Whole-wheat pita or flatbread for serving
Step 1. Preheat the oven to 425°F.
Step 2. Break the feta into large chunks and place in four 8-oz square or oval baking dishes or cazuelas or one large cazuela. Top with the tomatoes, bell peppers, lemon zest, and olives. Season with pepper and drizzle with the olive oil. Cover each baking dish with aluminum foil and place them on a rimmed baking sheet.
Step 3: Bake until warmed through, about 20 minutes, removing the foil after 15 minutes to let the cheese brown on the top.
Step 4: Meanwhile, place the pita on an open flame on the stove top, turning with long metal tongs, until toasted and warmed on all sides. Cut or tear into wedges. Place each baking dish on a plate or set a larger dish in the center of the table. Serve warm with the pita.