Tuesday, 11 August 2015

Baked Feta

Following the tomato and feta tart I made last week I have really got a thing about baking feta! It's so easy and fits so well with summer dinning - which in my house always seems to have a Mediterranean spin and this is very Greek......

Baking a block of feta is so simple and you can serve it in many different ways - It's perfect as a simple starter with some crusty bread and a squeeze of lemon, you can break it up and top a salad with it, it's lovely scattered over hot buttered new potatoes as a side dish, or serve it with some chunks of salted ripe tomatoes for a simple lunch....... the options are endless...........

Over the weekend I baked some and served it in a bowl of salad and asparagus along with a platter of olive oil toasted bread - we piled the feta, salad and asparagus onto the slices of bread to make our own bruschetta - perfect.

Recipe - serves 4

1 block of feta
1 teaspoon herb de Provence
pinch chilli flakes
freshly ground pepper
olive oil

large square foil

for salad
1 bunch asparagus
handful sun blushed tomatoes
1 bag mixed salad leaves
olive oil
balsamic vinegar - the thicker the better
juice of half a lemon

for the bread
1 loaf of corn bread or ciabatta
olive oil
salt and pepper

pre-heat oven 200C/gas 6

Place your feta onto the oiled foil and gently cut into squares - make sure you don't cut through the foil - you could cut it before placing on the foil if you happy you can manoeuvre it safely to the foil afterwards!

Port a drizzle of oil over the feta followed by the herbs, chilli and pepper.

Seal the feta in the foil, place on a baking sheet and pop into the pre-heated oven. It will take about ten minutes.

Whilst the feta is baking you can make up your olive oil toast and the salad.

Slice the bread into cm thick slices and place on a baking sheet. Drizzle with olive oil and a little salt and pepper and then pop in the oven - they should take about five minutes - but keep an eye on them as they can burn.

You want your toast to be a nice golden brown colour.

Next prepare your asparagus, snap of the woody stem and cook in boiling water for a few minutes until tender, drain, place back into the pan and drizzle with olive oil and a squeeze of lemon juice.

Place the salad leaves in a large serving bowl give a quick drizzle of olive oil and balsamic vinegar and then scatter the sun blush tomatoes over.

Your feta should now be ready....

It should be soft but still holding it's shape with the edges starting to colour slightly.

Place the warm asparagus on the salad followed by the feta cubes.

Serve immediately along with the platter of your olive oil toast - and let your guests dig in. Also a bowl of olives goes really well with this...........

Served with a glass of chilled white wine this makes a great starter to a summer party or an alfresco lunch.

Wow that seemed like a long post for such a simple dish......
Have a good start to your week
 Baked Feta