Baked Feta with Pickled Cucumbers
This is one of those appetizers that folks just can’t help but gather around. The color and sizzle are mesmerizing. The taste is out-of-this-world. And a curl of the cool, crisp cucumber over a generous smear of the piping-hot feta is a combination that can’t be beat! (Extra bread or pita for dipping in the olive oil is highly encouraged.)
- 1 c. room temperature water
- 1/2 c. white wine vinegar
- 1 tbsp. granulated sugar
- 1 tsp. kosher salt
- 1/2 c. cucumber peels (from about 1/2 English cucumber, see TIP A below)
- 2 tbsp. chopped fresh Italian parsley
- 1/3 c. extra virgin olive oil
- 1 small garlic clove, grated
- 1 tsp. za'atar seasoning blend (store-bought or homemade)
- 1/2 tsp. dried oregano
- 1/4 tsp. kosher salt
- 1 6-7 oz. block of fresh feta cheese (look for one at least 1-inch in thickness)
- grilled bread or warm pita wedges (for serving)
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Combine the first 4 Pickled Cucumber ingredients in a small, deep bowl and stir until the sugar and salt are completely dissolved. Then add the cucumber peels and fully submerge them in the pickling solution. Cover and let sit at room temperature for 30-60 minutes (transfer to the fridge if longer).
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In another small bowl, combine the first 5 Baked Feta ingredients (olive oil through salt). Pour 2-3 tablespoons of the mixture in the bottom of a small 8-inch oven-proof skillet. Set the block of feta in the center of the skillet and then pour the remaining olive oil mixture over the top and around the sides.
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Put the skillet on the top rack of a pre-heated 400° oven for 6-7 minutes until the cheese starts to soften slightly. Then set your oven to broil and finish the feta under the broiler for an additional 3-4 minutes or until the top turns slightly brown.
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Drain the cucumber peels and gently toss them with the chopped fresh parsley. Pile the mixture atop the baked feta (or serve it on the side). Serve the baked feta right from the oven (hot!) with slices of grilled bread or warm pita and a spoon.
TIP A: To create the cucumber peels, use a carrot peeler and work around the cucumber until you reach the seeds or the cucumber becomes too flimsy to peel. Discard the seeds and outer skin peels.