Ingredients
6 oz. Greek cheese, or Bulgarian feta cheese, imported
2 tbsp extra-virgin olive oil
12 black olives, pitted, imported
1 tsp dried oregano
Romaine lettuce leaves , or crostini
Preparation
Soak the feta cheese in cold water for 2 hours to remove some of the salt.
Drain and dry by patting with paper towels.
Break the cheese into bite-size pieces.
In a medium-size skillet, heat the olive oil over medium heat, then add the broken-up pieces of feta cheese, olives, and oregano.
Cook until the feta cheese starts to melt, then remove the skillet from the heat, transfer its contents to a serving platter and serve immediately, picking up pieces of cheese with the lettuce leaves as a wrapper or placing them atop crostini.
