When Tim and I went to Greece a few years ago (mini-recap here, here, and here), we couldn’t get enough grilled, baked, and fried cheese. The cheeses were mostly halloumi and feta, but I never thought to try to recreate grilled feta at home until recently. Cheeses like these are perfect for grilling because they don’t melt. Instead, they soften and hold their shape. This makes for a unique vegetarian addition to a barbecue, and I recommend trying it out next time you fire up the grill.
Grilled Feta with Oregano
08 Tuesday Jul 2014