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Baked feta
July 17 | Comments (0)
This dish reminds me of sitting on the pier on the island of Paxos, stuffing my face with fresh baked feta. The islanders make theirs with a pepper puree, i'm not a big fan so I use sundried tomatoes instead. Good any time of year.
200g feta
1 jar of sundried tomatoes
1/2 clove of garlic
12 green olives
Preheat oven to 180C. Cut your feta into cubes and place into your ceramic baking dish. Place dishes uncovered, into the oven for 5-8 minutes (as long as it takes to make the tomato mixture). Put the tomatoes, garlic and olives into a mixer and blend them all together until they form a thick puree. Add more olives if you want it thicker. Take the feta from the oven and spoon the mixture on top of each one, just enough to cover the top. Place back in the oven for a further 15 minutes covered with tin foil. Remove the tin foil 2 minutes before its done to let it sizzle a bit. Serve with bread, or pita bread.