Baked Feta Recipe
Now that I have a little one to look after, my spare time is limited and my cooking style has adjusted with it. Simple dishes have become the flavour of the year. I have also become best friends with my oven, a saviour for the majority of my meals which now involve very basic preparation.
This Baked Feta recipe is just one of those dishes. The preparation takes about ten minutes (depending on your knife skills), and 45 minutes to bake. It also presents quite well so it’s a good option for dinner parties or a simple starter for those nights when cooking dinner gets late.
Enjoy! Jen xx
Baked Feta Recipe
Serves 2 – 3 people as a starter
150g Feta cheese, whole piece
1 tomato, cored and sliced width ways into just under 1cm rounds (roughly 40g)
1 shallot, halved length ways and sliced width ways (20g)
4 – 6 garlic cloves whole
2 medium sized basil leaves, washed
Extra virgin olive oil
Pinch of quality salt
Cracked pepper
Dried dill
Optional: Juice of a half a lemon
Preheat your oven to 180°
Whilst the oven is heating up, start prepping. Place half of the sliced tomato rounds onto the base of a small to medium sized oven baking dish. Scatter half the whole garlic cloves and the sliced shallots, then place the whole Feta piece (I like to call it a ‘slab’ of Feta) over the veggies.
Next carefully place the remaining tomato rounds on top of the Feta, scatter the left over sliced shallots and whole garlic cloves. Sprinkle a tiny amount of salt on each of the tomatoes on top of the Feta. Note: Keep the basil and dill aside.
Drizzle the Feta and ingredients well with olive oil, crack a little pepper on top, and bake for 45 minutes.
Once baked, remove the dish from the oven and while still hot, dust the top of the ingredients with the dried dill (to taste) and hand tear the fresh basil.
Serve while still hot with fresh sourdough, and use the whole baked garlic cloves as a bread spread!
Optional – the whole dish is excellent with a big squeeze of lemon juice just before serving.
Note: Feel free to switch up the dill to which ever herbs you love. Thyme is well suited, as is Oregano.
