Grilled Feta with Blood Orange, Red Pepper and Mint Salsa is a perfect contrast in textures and temperatures. Thick feta slices are grilled in a bath of olive oil until golden brown, then served warm with a cool, crunchy, citrus-y salsa. The dish can be served straight from the oven, or if you wish, arrange the feta on a serving plate and spoon the olive oil around it. This rustic appetizer is meant to be eaten family style, so plop the plate in the middle of the table and pass everyone a spoon. Scoop out chunks of feta, spread it on a slice of rustic bread and top with salsa and a dribble of olive oil.
Grilled Feta with Blood Orange, Red Pepper and Mint Salsa
Feta cheese lends itself well to grilling; it browns nicely and softens somewhat, but doesn’t lose it’s shape. Serves 4 as an appetizer.
For the salsa:
1 blood orange, skin, seeds and membrane removed, cut in 1/4″ pieces
1 small sweet red pepper, stemmed and seeded, finely dinced
1 small red onion, finely diced
1/4 cup chopped fresh mint leaves
2 tablespoons freshly squeezed lemon juice
1/2 teaspoon salt, or to taste
1/2 teaspoon freshly ground black pepper
Combine all the ingredients together in a large bowl. Mix well to combine.
For the feta:
1 teaspoon cumin seeds
1 teaspoon coriander seeds
1/2 teaspoon black peppercorns
1/2 pound block of feta cheese
1/4 cup extra-virgin olive oil
Fresh whole mint leaves for garnish
Toast cumin and coriander seeds in a dry skillet over medium heat until fragrant, about 30 seconds. Transfer to a mortar with pestle. Add peppercorns. Grind until fine.
Preheat oven broiler. Drain feta and pat dry with a kitchen towel. Pat spices on all sides of feta. Cut in 1/2″ slices. Arrange feta slices in a baking pan. Drizzle with olive oil. Grill in oven until edges turn golden.
Arrange slices on a serving plate. (I like to try and return it to its original block shape.) Spoon olive oil around feta. Top feta with salsa. Garnish with mint leaves. Serve immediately with pita bread, crostini or peasant bread.