With the football playoffs coming up snacks and appetizers have been on my mind a lot. The next recipe on my to try list was this one for the Greek appetizer bouyiourdi from kalofagas.ca . Bouyiourdi is basically tomatoes and feta along with some olive oil, oregano and a bit of heat that is baked until the tomatoes are nice and tender and the feta is almost melting. This dish reminds me a lot of one of my favorite Greek dishes garides saganaki or Greek baked shrimp except without the shrimp and I was certainly looking forward to trying it! This recipe is nice and simple with only a few ingredients so you are going to want to get a good feta and use the ripest tomatoes that you can find. Feta does not melt all that well so if you want some melted cheese in this feel free to add a bit of kasseri or other cheese that melts well. The trick to this dish is to let everything slowly bake in the oven until all of the flavours have been coaxed out and they have had a chance to mingle. A good indicator as to when it is done is when the tomatoes have released their juices and everything is simmering in those juices. The bouyiourdi was even better that I had been hoping for and I certainly was glad that I served it with the crusty bread so that I was able to soak up every last drop of the amazingly tasty dish. This dish will be making a regular appearance on my meal plans form now on!
- 2 tomatoes (cut into bit sized pieces)
- 1 small onion (sliced)
- 1 cubanelle pepper (sliced)
- 4 ounces feta
- red pepper flakes to taste (optional)
- 1/2 teaspoon oregano
- 1 tablespoon olive oil
- Mix everything and pour into a baking dish.
- Bake, covered, in a preheated 400F/200C oven until the vegetables are nice and soft, about 40-60 minutes.
Looks delicious! I could snack on this with no trouble! 🙂
This looks so good!
I love your blog. The food you make looks amazing!
lisa @ dandysugar says
What a great appetizer! Lots of flavor– looks very addictive!
This sounds like a great appetizer. My hubby would love it!
Nina Timm says
I love the fact that feta does not melt like other cheeses, bit it just softens and go all creamy and yummee!!!!!
Looks/sounds wonderful! I LOVE Greek food; I would love to go to Greece someday to fully appreciate it in all its glory :]
Perfect recipe I just have some leftover Feta I need to use up!
That looks incredible. I can't wait to try it!
Peter M says
This is a dish that really shines when the tomatoes are at their peak, summer.
Greek cheeses, in season vegetables an Greek olive oil and this dish is a cinch to make.
Glad you enjoyed it, Kevin!
Foy Update - Garden Cook Write Repeat says
There has been a recent spree of food bloggers putting up dishes that require summer produce. I think everyone must be itching for the real deal tomatos, basil, and sweet corn.
I doubt I could get a cubanelle pepper here, what would be an acceptable substitute?
Kevin, this summer i went to Mikonos in Greece for one week.. i ate greek salade every day!!
This has to be one of the healthiest superbowl appetizers I've ever seen! Love it.
stumbled down to your blog by chance…this dish looks delicious and colourful…you have good recipes here..
this comment is unrelated to this post but referring to: http://closetcooking.blogspot.com/2008/01/shiitake-mushroom-and-blue-cheese.html
i LOVE LOVE LOVE this recipe!!! it's so easy and everytime i take it somewhere, it's the first dish to be finished. and i always get request for the recipe!
Your recipe looks simple yet delicious. Definitely worth trying! Your blog is great, and your photos are amazing.
Looks great! I made the greek baked beans for a dinner party over the weekend and this will be the perfect way to keep the greek flavors going. Thanks so much for all your hard work!
Mmmm…that bread looks delicious too…
What a healthy way to eat on Game Day. This is going to make its way onto my menu for sure! Thank you!
holy yum! I have loving all the food on your blog.
Yum. That sounds so delicious yet so simple. Thanks for the great recipe!
"Bouyiordi", not sure of the pronunciation…should it have the word "Chef" in front of it? jk, lol. Can't wait to try it.
Lisa: You could substitute banana peppers or anaheim peppers for the cubanelle pepper.
I recently came accross your blog and have been reading along. I thought I would leave my first comment. I dont know what to say except that I have enjoyed reading. Nice blog. I will keep visiting this blog very often.
I just made this delicious recipe, and it was fantastic!
I used cherry tomatoes cut in half, and a little bit of old cheddar (for that melty-ouey-gooey-cheese effect.)
Love the blog, awesome recipes. Thank you.