Feta-Graviera Melt with Red Wine
Feta-Graviera Melt is an easy and impressive appetizer or meze to serve for company or as a quick accompaniment to a light dinner. It’s really important to use good and real Greek feta for this dish, something that’s creamy and not too salty. I always add a melty yellow cheese, to, such as graviera, kasseri or kefalograviera. All are sheeps’ milk cheeses. Consider this a kind of baked Greek fondue or easy saganaki!
- 1 tablespoon extra virgin Greek olive oil
- 2 cups crumbled Greek feta
- 2 cups coarsely grated graviera kefalograviera, or kasseri cheese
- Black pepper to taste
- 1//4 cup dry red wine such as a Merlot or Merlot-Xinomavro-Syrah blend (Naoussa)
- Pita bread for serving
Preheat the broiler.
Drizzle the olive oil into a small ceramic or metal baking dish that can also double as a serving dish.
Combine the cheeses, black pepper and wine.
Broil about 8 inches from the heat source in the center of the oven. While the cheese is cooking, warm the pita bread in a dry skillet and cut into wedges.
Remove and serve the cheesy, melty, oozy feta-graviera!
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