GRILLED TOMATO AND FETA SANDWICH
With perfectly toasted, crisp bread, a slightly warm feta filling, and slices of juicy ripe tomato, this might be the best tomato sandwich I've ever had! The combo of briny feta and sweet tomatoes is amazing. Serve with chips and a cold glass of Pinot Grigio.
Provided by NicoleMcmom
Time 20m
Yield 2
Number Of Ingredients 8
Steps:
- Stir mayonnaise, feta cheese, and lemon zest together in a small bowl until well blended. Spread feta mixture evenly over bread slices.
- Top 2 slices of the bread evenly with tomato slices and sprinkle with salt and pepper. Top tomatoes with remaining bread slices, feta-side down. Brush both sides of the sandwich evenly with olive oil.
- Heat a large skillet over medium heat. Cook sandwiches in the hot skillet until golden brown on the first side, about 3 minutes. Flip and cook on the other side until golden and toasted, about 3 minutes more. Serve immediately.
Nutrition Facts : Calories 444.9 calories, Carbohydrate 34.3 g, Cholesterol 38.6 mg, Fat 29.6 g, Fiber 2.5 g, Protein 12.2 g, SaturatedFat 8.8 g, Sodium 1066.9 mg, Sugar 5.4 g
MARINATED FETA THREE WAYS
With just a few ingredients and some hands-off time, feta cheese can be transformed into a delicious appetizer to serve with crostini or as an accompaniment to grilled vegetables and meat. We came up with a trio of super versatile flavor combinations that are all made following the same method. By marinating the feta in glass jars, you'll be able to see the colors of the aromatics, for a beautiful and delicious gift too.
Provided by Food Network Kitchen
Categories appetizer
Time 13h
Yield 2 servings
Number Of Ingredients 21
Steps:
- For each of the above combinations, place all ingredients except for the feta in a small saucepan and gently heat over medium low just until tiny bubbles begin to form, 4 to 6 minutes. Remove from the heat and allow to cool completely, about 1 hour.
- Once the infused olive oil is cool, transfer half of the aromatics from the saucepan to a 16-ounce Mason jar followed by half of the feta. Repeat layering and then carefully pour the infused olive oil into the jar. Gently press the feta down if needed to ensure it is fully submerged and seal the jar with its lid (see Cook's Note). Place the jar in the refrigerator and allow the feta to marinate for at least 12 hours and up to 5 days.
- Remove the jar from refrigerator at least 30 minutes before serving to allow the solidified olive oil to liquify.
GRILLED FETA WITH FRESH TOMATOES
A fresh and easy dish that showcases the flavour of the feta as well as the tomatoes. This is a recipe from the Best of Bridge. They also mention that you should keep tomatoes on the kitchen counter, not in the fridge, to develop the full flavour. Enjoy!
Provided by Nif_H
Categories Cheese
Time 15m
Yield 6 salad plates, 6 serving(s)
Number Of Ingredients 7
Steps:
- Slice tomatoes and arrange on serving plates with lettuce. Get creative!
- Using a very sharp knife, cut feta into 6 even slices and place on lightly oiled cookie sheet (I oil nonstick tin foil on the cookie sheet). Drizzle with oil and heat under broiler until lightly browned. Place warm feta on top of tomatoes.
- Chop basil and sprinkle over salad. Drizzle with oil and sprinkle with freshly ground pepper.
GRILLED FETA WITH NUTS
This skillet of warmed feta and nuts can tide guests over before dinner or embellish a meal of grilled lamb kebabs, mixed vegetables, pork or chicken. Inspired by saganaki, a fried-cheese appetizer from Greece, the feta here is surrounded by nuts, olive oil, honey and herbs. Thyme, oregano or za'atar adds earthiness to the salty feta and sweet honey, but you could incorporate orange or lemon peel, fresh or dried chile, or any other aromatics you like on spiced nuts. You could also trade the nuts for tomatoes, dates, salami or olives. Whatever you do, be sure to drizzle the herbed honey and oil over each spoonful of feta. (See this roasted feta recipe for oven instructions.)
Provided by Ali Slagle
Categories dinner, easy, lunch, weeknight, finger foods, appetizer, side dish
Time 20m
Yield 4 to 6 servings
Number Of Ingredients 7
Steps:
- Heat the grill to medium-high. Lightly grease the bottom of a small or medium cast-iron skillet with extra-virgin olive oil.
- Place the block of feta in the center of the skillet, then scatter the nuts around the feta. Drizzle the feta and nuts with the 2 tablespoons olive oil, plus the honey and thyme. Season generously with black pepper.
- Place the skillet on the grates, cover the grill, and cook until the feta is soft to the touch and nuts are warm, 8 to 10 minutes. Serve right away with bread or stone fruit, or both.
GRILLED SHRIMP WITH FETA AND TOMATOES
I got this recipe from our "Parade" Magazine. It was very good. I especially liked the vinaigrette. I served it on the side. Instead of radicchio (which my kids hate) I used a bag of Italian blend lettuce. I also halved the amount of mint leaves and used fresh oregano instead of dried. Great dinner for those hot summer nights.
Provided by mary winecoff
Categories Greek
Time 15m
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- Prepare vinaigrette: Whisk the vinegar, mustard, lemon zest, salt and pepper in a small bowl.
- Whisking constantly, slowly drizzle in the oil until thickened.
- Set aside.
- Toss together the shrimp, lemon zest and juice, olive oil, oregano, salt and pepper in a large bowl.
- Let rest for 15 minutes, tossing once.
- Thread the shrimp on 12 metal skewers.
- Grill the shrimp over high heat for no more that 2 minutes per side, turning carefully.
- Remove shrimp to a large bowl.
- If using radicchio: Trim the tough white bottom section off each leaf then add the leaves to the shrimp.
- If using bag lettuce just place into large serving bowl.
- Add shrimp along with tomatoes, cheese and mint.
- Toss with vinaigrette.
GRILLED FETA AND TOMATO SANDWICH
Make and share this Grilled Feta and Tomato Sandwich recipe from Food.com.
Provided by evelynathens
Categories Lunch/Snacks
Time 10m
Yield 2 serving(s)
Number Of Ingredients 6
Steps:
- Brush both sides of each bread slice with some oil. Cut enough 1/4-inch-thick slices from feta to cover 2 slices of bread and cut tomato into 1/4-inch-thick slices. Assemble 2 sandwiches with feta and tomato slices, seasoning filling with oregano and LOTS of pepper.
- In a 12-inch nonstick skillet heat 1 tablespoon oil over moderate heat until hot but not smoking and cook sandwiches until golden, about 2 minutes on each side.
- Variation: Adding sliced or chopped Kalamata olives is a delicious addition.
- Note: This is a grilled sandwich that is delicious served at room temperature too.
Nutrition Facts : Calories 947.6, Fat 55.2, SaturatedFat 22.4, Cholesterol 107.2, Sodium 2006, Carbohydrate 82, Fiber 4.9, Sugar 10.7, Protein 33.1
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- Light a grill or preheat a grill pan. Brush the tomato slices with olive oil and season with salt and pepper. Grill over high heat, turning once, until the tomatoes are lightly charred but still firm, about 4 minutes. Transfer to a platter and let cool completely. In a 9-by-13-inch baking dish, layer the tomatoes with the red onion and mint, overlapping the slices slightly.
- In a small saucepan, whisk the 1 cup of olive oil with the vinegar, sugar, anchovy paste and allspice over moderate heat until the sugar and anchovy dissolve, about 3 minutes. Let the marinade cool completely, then stir in the parsley. Pour the marinade over the tomatoes, cover and refrigerate overnight.
- Using a slotted spoon or spatula, transfer the tomatoes to a platter or plates. Scatter the feta over the top. Drizzle some of the marinade over the tomatoes and serve with crusty bread.
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