My brother's girlfriend Emily served this warmed feta with local bread the first full day I spent on Spetses. Cooking it briefly in a frying pan mellows the cheese a bit, and it has become my favorite — and quick — way to indulge. Fresh oregano is ideal here, though you may also use dried.
Makes 4 appetizer servings
1 8-ounce block of feta
2 tablespoons olive oil
1 to 2 teaspoons dried oregano, or 3 tablespoons fresh
Heat the olive oil over low heat in a large frying pan. Add the feta, and cook for 2 to 3 minutes. The cheese should be warm but not falling apart.
Put the feta on a plate, pour the warm olive oil over it, and scatter the oregano over the top.
Eat with lots of bread or pita to soak up the olive oil.
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