Fiddleheads’ Baked Feta With Tomatoes and Pepperocini Peppers 

Todd Simcox

Ingredients:feta cheese, preferably a block/chunk1 oz. sliced pepperoncini peppers2-3 each roma tomatoes, slicedpinch of crushed black pepperdrizzle extra virgin olive oilDirections:Preheat oven to 400°. In an oven safe baking dish, place feta chunk in–amount of feta will depend on how much you want to make. Place sliced tomatoes over the feta then spread the pepperoncini peppers over that. Sprinkle with crushed black pepper and drizzle liberally with olive oil. Bake in oven, uncovered for 10 to 20 minutes, or until bubbly and the cheese is spreadable.