Baked Feta and Olives
Salty, briny and toasted. A mouth watering appetizer!
Change it up and use mini Bocconcini instead of the feta or add cherry tomato instead of sun-dried, these will need far less cooking so add them about half way through the baking time, and broil as indicated.
Recipe Ingredients
- 8 oz. Feta cheese block
- 2 Garlic cloves, thinly sliced
- 1/2 Tsp. Oregano, dried
- 1/2 Tsp. Rosemary, dried and crumbled
- 1/2 Tsp. Thyme, dried
- 1/2 cup Sun-Dried Tomatoes, coarsely chopped
- 1/3 cup Single Varietal EVOO or a flavoured oil like Tuscan Herb Infused Olive Oil
- 1 cup Olives assorted varieties whole and/or stuffed (our Delizia Almond-Stuffed Olives would be delightful)
- Salt and pepper to taste
- Drizzle of Garlic and Chive White Balsamic
- 1 Tbsp. Parsley, fresh, chopped
Instructions:
- Preheat oven to 350F
- Place the feta into a small baking dish
- Add the olives and sun-dried tomatoes, around the block of feta
- In a small bowl combine the Olive oil of choice (or combination) with all of the dried spices and a pinch of salt and freshly ground pepper.
- Pour over the block of Feta, and the oilves and sun-dried tomatoes, ensure to coat everything, you may have to gently stir to combine well.
- Bake for about 20 minutes, and then broil for 1-2 minutes
- Remove from oven, garnish with the fresh parsley, and lightly drizzle the Garlic and Chive white balsamic over everything
- Add a finishing salt like Olivia's Sel de Mer and freshly ground pepper
- Serve with fresh baguette or crostini
