Roasted Feta with Olives and Red Peppers

• 1 pound feta (preferably Greek), rinsed and drained
• 1/2 teaspoon dried oregano, crumbled
• 1/2 teaspoon black pepper
• 1/2 cup bottled roasted red peppers, chopped
• 20 Kalamata or other brine-cured black olives, pitted, rinsed, and coarsely chopped (1/4 cup)
• 4 tablespoons extra-virgin olive oil
• Accompaniment: lemon wedges; toasted pita wedges or crusty bread
• Garnish: chopped fresh parsley leaves

1. Preheat broiler.
2. Cut cheese into 1/2-inch-thick slices and divide evenly among 8 small flameproof baking dishes (or arrange in 1 layer in a large one).
3. Sprinkle oregano and pepper over cheese.
4. Stir together roasted peppers, olives, and oil in a small bowl, then spoon mixture over and around cheese.
5. Broil 2 to 4 inches from heat until edges of cheese are golden, about 5 minutes.

feta, oregano, black pepper, red peppers, black olives, extravirgin olive oil, accompaniment, parsley

Taken from www.foodnetwork.com/recipes/roasted-feta-with-olives-and-red-peppers-recipe.html (may not work)