baked feta with olivesBaked Feta with Lemon and Olives

One block of sheep’s milk feta (sold in the brine) about 10-14 ounces, give or take

1/2 cup Olive This Olive That extra virgin olive oil

Juice of 1/2 large lemon

2 cups mixed olives

3 Tbsp fresh rosemary leaves

1/2 tsp red pepper flakes

A few coarse grindings of black pepper

 

Preheat oven to 350F

Put the feta in a gratin dish or other small ovenproof dish that you will also serve out of. Pour the olive oil into the dish, followed by the lemon juice. Arrange the olives around the cheese, with the rosemary. I quarter the squeezed lemon half and throw that in as well. Sprinkle the red and black pepper over all. Bake for about 20 minutes, or until hot and bubbling. I loosely laid a sheet of foil over mine. You can finish under the broiler if you like for a little charring effect. Serve hot with toasted bread (we recommend olive bread!)

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