Baked Feta with Tomatoes and Olives
The oven-baked Mediterranean feta is roasted to perfection with fresh herbs, tomatoes, olives and a drizzle of olive oil. It's an aperitif that everyone loves!
- 1 garlic clove, minced
- 1/2 8 oz block of feta cheese
- 3-4 kalamata olives, sliced
- A pinch of crushed red pepper flakes
- 1 teaspoon chopped fresh oregano
- 1/4 small shallot, thinly sliced
- 4 teaspoons of olive oil, divided
- 1/2 cup halved mixed grape tomatoes
- Sea salt and freshly cracked pepper to taste
- Zest of a lemon
First, preheat the oven to 375 degrees.
Then, pour 2 teaspoons of olive oil into the bottom of a small cast iron skillet. Stir to coat the bottom of the pan.
Place 1/2 8 oz block of 4 oz feta cheese in the center of the cast iron skillet.
Top with halved grape tomatoes, sliced kalamata olives, sliced shallots and garlic pieces.
Sprinkle with crushed red pepper flakes then season with a touch of sea salt and lots of freshly cracked pepper, to taste.
Drizzle the top with 1 teaspoon of olive oil.
Place in the oven and bake for 20 to 25 minutes or until the cheese starts to get gooey and the tomatoes are tender.
(Note: some Feta cheeses will only be slightly viscous).
Place the flatbread in the oven for the last 5 minutes of baking.
Remove from the oven. Cut the flatbread into triangles and place it on a serving plate.
Garnish the cooked feta with tomatoes, olives and garlic with 1 teaspoon of olive oil, fresh oregano and lemon zest. Happy Cooking Time.