Bouyourdi Stratta

Not to be mixed up with Chef Boyardee. This is a Greek appetizer, indigenous to northern Greece and in a nutshell it's an appetizer of baked feta and slow roasted tomato, spiced with hot pepper.

It's often served in a clay, oven-proof vessel or you can use one those larger ramekins for family-style double-dipping!

The star of this meze (appetizer) is the slow-roasting of the tomatoes and it's a wonderful way to taste the very essence of summer...the ripe tomato.


Bouyardi Stratta

Day old crusty bread (anything but sliced); 2 tsp sesame seeds, 2 large tomatoes, pureed by a box grater (skins discarded); 1 small red onion, sliced; extra virgin olive oil; 1 slab of feta cheese, crumbled; Dried oregano; extra-virgin olive oil; a few slices of hot banana pepper (or whatever's at hand, just add some heat).

1. In the vessel, drizzle the bottom with olive oil then line the entire bottom with your bread.
2. Pour the tomato pulp over the bread and ensure it's soaked and then add your onions & hot peppers and oregano.
3. Top off your strata with the crumbled feta and drizzle with more olive oil and cover with foil.
   
4. Bake in an oven at 325F or in your BBQ under indirect heat for 30-40 minutes.
5. Serve with more bread and enjoy summer's fruits, the tomato!
   

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