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Food

Olive and Lemon Baked Feta

Serves 10

Written by
Olive and Lemon Baked Feta
With just a few ingredients and a blast of heat, a standard block of feta cheese is transformed into an unexpectedly luscious and creamy spread for pita wedges and vegetables. Tip: As this appetizer sits at room temperature, it will eventually firm up again. A quick return to the oven for 5 to 10 minutes should soften it up once more. Pair with Rosemary and Clementine Sparkler!

Ingredients

  • 1 cup (250 mL) unsalted crushed tomatoes
  • 1 garlic clove, minced
  • 1 tsp (5 mL) crushed red pepper flakes
  • 8 oz (225 g) sheepís milk feta cheese
  • 1 cup (250 mL) pitted green olives, drained and halved
  • 1 Tbsp (15 mL) lemon zest
  • 1 Tbsp (15 mL) rosemary leaves, coarsely chopped
  • 1 tsp (5 mL) thyme leaves, chopped
  • 2 Tbsp (30 mL) pine nuts
  • 1 tsp (5 mL) extra-virgin olive oil
  • Freshly ground black pepper

Nutrition

Per serving:

  • calories 97
  • protein 4g
  • fat 8g
    • saturated fat 4g
    • trans fat 0g
  • carbohydrates 3g
    • sugars 2g
    • fibre 1g
  • sodium 349mg

Directions

01
Preheat oven to 400 F (200 C).
02
In small ovenproof dish, stir together crushed tomatoes, minced garlic, and red pepper flakes. Place block of feta cheese in middle of sauce and bake, uncovered, for 10 minutes.
03
Meanwhile, in bowl, stir together green olives, lemon zest, rosemary, thyme, pine nuts, and oil. Spoon mixture over and around feta cheese, return to oven, and bake until bubbly and cheese is warmed through, about another 10 to 15 minutes. Sprinkle with black pepper and serve straight from the oven alongside pita, crackers, and vegetables.

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