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Olive and Lemon Baked Feta

Serves 10


    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!


    Olive and Lemon Baked Feta


    • 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


    Per serving:

    • calories97
    • protein4g
    • fat8g
      • saturated fat4g
      • trans fat0g
    • carbohydrates3g
      • sugars2g
      • fibre1g
    • sodium349mg



    Preheat oven to 400 F (200 C).


    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.


    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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    This recipe is part of the Holiday Cocktail Party collection.



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