Baked smoked chipotle chilli marinated sheeps milk feta, with peperonata on bruschetta

I’ve been out of action in the kitchen for a little while as I’ve been ill, away on vacation and at the moment I’m in recovery mode from abdominal surgery. Yesterday was the first day that I was able to make it in the kitchen and cook, mainly because the husband was eating out and I had to fend for myself. Luckily for me I had a grocery delivery earlier in the day and had all my favourite ingredients to make baked smoked chipotle chilli marinated sheeps milk feta, with peperonata on bruschetta.

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baked smoked chipotle chilli marinated sheeps milk feta, with peperonata on bruschetta

This dish is so simple to make and can be eaten at lunch or dinner, warm or cold, alone or in company, its a summery dish with all the right elements: salty, sweet, savoury, tart, creamy, bitter and spicy, I guess thats what’s called umami.

My favourite part of this dish is the feta, but it needs to be a pure sheep milk or a sheep and goats milk mix as I find that it has a sharper cleaner flavour than ones that contain cows milk. The creaminess of the feta next to the warm smokey heat of the chipotle chilli for me is like a marriage made in heaven and the sort of food that I can’t stop going back to and nibbling on while waiting for the rest of the elements of the dish to finish cooking.

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Baked smoked chipotle chilli marinated sheeps milk feta

To make this  dish you will need the following

Ingredients 

For the feta 

1 x 250g block of sheep milk feta

2 large teaspoon of smoked chipotle chilli paste

For the bruschetta 

slices of good quality fresh white bread

1 garlic clove

olive oil

salt

sprinkle of mixed herbs

For the peperonata

6  Ramiro peppers, deseeded and sliced

1 x large red onion, thinly sliced

2 x plum tomatoes, deseeded and roughly chopped

1 large garlic clove, chopped

1 tsp salt

1 tbsp olive oil

Aged balsamic vinegar for dressing.

Method: 

Heat the oven to 170c

Place the feta in a heat proof bowl, spread the chipotle chilli paste over the feta, and leave to marinate.

In a roasting tray place all the ingredients for the peperonata, give it a mix to ensure all the ingredients are seasoned and coated in the olive oil.  Place in the preheated oven for 35 minutes.

When the pepronata has been in the oven for 35 minutes, give it a little stir and place the  marinated feta in the oven as well and bake for 25 minutes.

Prepare the bruschetta by rubbing the bread with the garlic clove, place on a baking sheet and drizzle with olive oil, season with salt and mixed herbs, and place in oven for 10 minutes or until golden.

Remove the peperonata, feta and bruschetta from the oven, assemble on the plate, dress with balsamic vinegar and serve.

Enjoy and eat well.

 

 

 

 

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