Tuscanini Olive Oil Baked Feta
While cheese is not really a seasonal food, there are times when I associate feta cheese with a warmer climate. A dairy recipe by Shushy Turin, from Kosher.com.
Recipe from Kosher.com by Shushy Turin. View this recipe on Kosher.com.
Ingredients
- 1 block of feta
- 1 container of cherry tomatoes on the vine
- 1 head of garlic, halved
- 2–3 sprigs fresh oregano and thyme, leaves picked
- Tuscanini Olive Oil
- zest of 1 lemon
- red pepper flakes, to taste
- kosher salt, to taste
- freshly ground Gefen Black Pepper, to taste
- sliced bread
Method
- In an ovenproof pan or container place the feta in the center.
- Arrange the tomatoes and garlic around the feta. Sprinkle a bit of salt over the tomatoes and garlic. Sprinkle the thyme, oregano, lemon zest and pepper flakes over the feta.
- Drizzle with Tuscanini Olive Oil so that everything in the dish has a light coating of olive oil.
- Bake at 400 degrees Fahrenheit for 20–25 minutes or until lightly browned.
- In the meantime, drizzle the bread with olive oil.
- Place the feta and the bread under the broiler on low until it becomes deep golden in color. Serve the baked feta with the toast.
Tuscanini products in this recipe
Extra Virgin Olive Oil750 mL