Mezze Just for Me

Last week I had a nice little mezze-type dinner for myself: roasted feta with pita wedges and a cold, steamed artichoke with lemon vinaigrette. The feta was really cute and easy. I put a 2-oz, square slice of feta in a ramekin, drizzled over some olive oil, sprinkled with roasted red peppers, kalamata olives and oregano, and broiled until the edges of the cheese started to brown. I toasted the pita under the broiler for the last couple of minutes the feta was broiling. This was a recipe from I think the March edition of Gourmet, which was the New York edition.

I had steamed the artichoke and made the vinaigrette the night before, so it was a quick dinner, too.