Baked Feta with Roasted Tomatoes, Peppers and Olives
The perfect appetizer for a cozy winter evening or a great way to enjoy garden vegetables at the peak of harvest, this baked feta...
Ingredients
Serves:
2
1/2 lb block of feta cheese
½ cup cherry tomatoes
1 small bell pepper
¼ small red onion
¼ cup Nocellara olives, pitted
¼ cup Vignoli Black Garlic EVOO
2 tsp fresh lemon juice
1 Tbsp chopped fresh parsley leaves
1 tsp sea salt
½ tsp cracked black pepper
- 500g block of feta cheese
- 120g cherry tomatoes
- 1 small bell pepper
- ¼ small red onion
- 45g Nocellara olives, pitted
- 50g Vignoli Black Garlic EVOO
- 15g fresh lemon juice
- 3g chopped fresh parsley leaves
- 3g sea salt
- 2g cracked black pepper
Directions
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Preheat the oven to 400°F.
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Place the block of feta in a small oven proof baking dish.
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Slice the tomatoes in half and roughly chop the pepper and onion. Pile the tomatoes, pepper, onion, and olives over on the block of feta, allowing some to fall to the side. Drizzle in the olive oil and the lemon juice and sprinkle with parsley, salt and pepper.
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Bake, uncovered, for 25 minutes, until the tomatoes start to caramelize, and the feta has softened and turned golden.
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Serve warm with pita, crackers, or fresh crusty bread.
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The baked feta can be stored in an airtight container in the fridge for up to 3 days.
- Preheat the oven to 200°C.
- Place the block of feta in a small oven proof baking dish.
- Slice the tomatoes in half and roughly chop the pepper and onion. Pile the tomatoes, pepper, onion, and olives over on the block of feta, allowing some to fall to the side. Drizzle in the olive oil and the lemon juice and sprinkle with parsley, salt and pepper.
- Bake, uncovered, for 25 minutes, until the tomatoes start to caramelize, and the feta has softened and turned golden.
- Serve warm with pita, crackers, or fresh crusty bread.
- The baked feta can be stored in an airtight container in the fridge for up to 3 days.
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