I could very happily subsist off of bread & cheese. It’s my happy food, favorite snack and go-to entertaining nibble. Consider this a seasonal, grownup version of a perfect combo. Feta gets a kick from dried chiles and oregano (as well as a good drink of olive oil, and really, who doesn’t want a good drink of olive oil?) while the bread gets toasty on the grill. I love garlic ciabatta or an olive loaf for this. Feel free to explore with other spices or fresh herbs. You really can’t go wrong with bread & cheese. The result is a perfect snack, app or side best enjoyed with ice-cold wine!
- 1 loaf ciabatta, or similar bread of your choice, cut into ¾ inch slices
- 8-10 ounces Greek feta (the whole piece, not the crumbles), cut into ¼ inch cubes
- ½ teaspoon crushed red pepper
- ½ teaspoon dried oregano
- ½ teaspoon freshly cracked black pepper
- ⅓ cup good extra-virgin olive oil
- regular olive oil for cooking
Preheat your grill or grill pan over medium heat.
Combine the feta, spices and olive oil in a small bowl. Stir to combine. Sometimes I sprinkle a little more spice over the top just to make it pretty. Set aside.
Brush the bread with your cooking oil and toast until deep golden brown, about 2 minutes per side. Scatter around the marinated feta and let guests self serve!
Do ahead: The feta can be marinated a day in advance. Bring it to room temperature before serving.