This is a bit of a cheat’s starter that uses a block of feta cheese and packs of chargrilled vegetable antipasti. Delicious served warm from the oven with pitta bread.
Wine Suggestion: If you can find it, open a Greek white, our favourite being made with the Assyrtiko grape from the island of Santorini. The best are bone-dry, in-your-face, crisp, mineral-laden, high-acid wonders.
Roasted Feta – serves 4 as a starter
- 2 x 185g pack chargrilled vegetable antipasti (we used jars of roasted artichokes, olives & mixed peppers which worked well – a roughly similar weight will be fine)
- 1 lemon, zested and juiced
- 200g feta
- pittas or mini pittas to serve
Tip the antipasti and its oil into a roasting tin, squeeze over the lemon juice and put the block of feta in the middle of the tin. Season with black pepper and drizzle over an extra bit of olive oil.
Bake in the oven at 180C/160C Fan/Gas 4 for about 25 minutes.
Toast the pittas for a minute or two until warmed through. Scatter the lemon zest over the feta and serve with the warm pitta bread.
(Original recipe from BBC Good Food)
Jono & Jules do food & wine 
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