BA’s editor’s blog rates this as her Go-to potluck dish! From his Simple cookbook, I agree that it is easy to prepare, interesting to taste, lovely to look at and not difficult to produce consistent results.
But, I am NOT having good success with the Feta which doesn't melt and often becomes these rubbery, chewy chunks when put under the broiler to slightly brown.
I’ve tried Greek and French and different brands without much luck. In the raving comments and reviews I’ve seen online, no one mentions this issue? I am looking for suggestions to specific Fetas or good different alternatives?
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