Greek Bouyourdi: Grilled Feta, Tomato, and Pepper

For Greek Bouyourdi

Bouyourdi hardly needs a recipe.

• One or two slices of good tomato, a lavish slice of feta cheese and pieces of bell and hot pepper are doused with olive oil, generously sprinkled with oregano, and grilled in a very hot oven.
• Bouyourdi is brought to the table directly from the oven, often in individual clay pots, and enjoyed with plenty of fresh crusty bread to sop up the scrumptious oil.
• Although served as a meze in Greece, it can also be a wonderful breakfast or brunch dish for the whole family.
• Preheat the oven to 430˚F (220°C).

For Greek Bouyourdi 

Step by Step

• Spread a double layer of paper towels on a large dish.
• Core the tomato carefully, slice horizontally into 5 to 6 pieces, and spread them on the paper to drain.
• Oil a shallow 8- or 9-inch (20- or 23-cm) baking dish, or four individual ramekins, and spread the tomato slices at the bottom, reserving 4 nice slices for the top.
• Sprinkle with some jalapeño and bell pepper slices.
• Arrange the feta pieces on top, place one tomato slice on each piece of cheese, and finally place 2 or 3 bell pepper rings on the tomato.
• Drizzle liberally with olive oil, sprinkle with oregano and the remaining jalapeño, and transfer to the middle of the oven.
• Bake for 15 minutes, or until the feta turns a light-golden color and the oil is sizzling.
• Serve immediately with warm bread, if you like.