Baked feta with herbs
March 5, 2012 § 6 Comments
On the weekends, we like to slide into our dinner gradually…first, maybe an apperitif at about 5pm (a glass of wine for me, water for Dave because he doesn’t drink). A little while later, a light appetizer. An hour after that, the main course and a vegetable. Later, much later, we might have dessert. In between courses, we surf the computer, listen to music, hang out on the patio, work in the garden, pet the dogs, or watch a movie (Dave, not me…I’m not a movie person usually).
On Saturday, for our appetizer course I made this baked feta. It was tasty, and so easy to pull together. Although we used fresh herbs from our garden, you can certainly use whatever herbs you have on hand (even if they are dried). I think the critical elements for this dish are the feta (obviously), olive oil, capers, garlic, and herbs. Everything else is completely up to you.
This would be good for a casual get-together on the patio.
Baked feta with fresh herbs
1 8-ounce block feta cheese
1 tablespoon capers
1 clove garlic, minced
2 tablespoons thinly sliced red onion
2 Italian Roma tomatoes, seeded and chopped*
1-2 teaspoons fresh oregano and marjoram
freshly ground black pepper (no need for salt, because feta is very salty on its own)
Cut off a decent-sized piece of heavy-duty aluminum foil, and place that chunk of feta right smack in the middle of the foil. Pour the olive oil onto the feta, making sure it is completely covered (about a tablespoon). Layer on the remaining ingredients in the order given above. Firmly wrap the feta in the foil, and then place the package in a 350-degree oven for 15-20 minutes. Serve with plenty of crusty French bread (homemade or from the bakery).
*to seed a tomato, cut it in half. Then squeeze the juices out over the sink. Slice or dice as usual.