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!