Greek-style baked feta

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Greek style baked feta
Serves 4
250g cherry tomatoes, halved
1 red pepper, deseeded and thinly sliced
1 red onion, thinly sliced
Kalamata olives, pitted
2 garlic cloves, crushed
1/2 tsp dried oregano
2 tbsp extra-virgin olive oil
200g feta

To serve
Fresh basil leaves, torn
Crusty bread, (or crostini)
  1. Preheat the oven to 200°C/180°C fan/gas mark 6. Add first six ingredients to a shallow baking dish. Drizzle with the oil and toss to combine.
  2. Place the feta in the middle of the baking dish, surrounded by all the vegetables. Bake for 30 minutes until the cherry tomatoes burst and the feta melts.
  3. Add fresh basil leaves and serve with crusty bread or crostini for dipping.

Test kitchen tip: You can place the ingredients in the baking dish and keep it covered in the fridge for up to 24 hours ahead of baking.


Per serving: 472kcals, 13g fat (1.9g saturated fat), 64.3g carbs (4.9g sugars), 26.2g protein