Mediterranean Baked Feta
Mediterranean Baked Feta is a creamy, tangy feta cheese, baked to perfection and served with a mixture of black and green olives marinated with aromatic herbs, and a drizzle of extra virgin olive oil.
Ingredients
For Olive Marinate:
- 80 ml Extra Virgin Olive Oil
- 1 tablespoon Red Wine Vinegar
- 1 teaspoon Dried Oregano
- 1 tablespoon Fennel Seeds
- 1 teaspoon Thyme
- 1 tablespoon Paprika
- 20 g Parsley
- 6 Basil Leaves
- 1 Orange Slice
- 4 Garlic Cloves
- 200 g Pitted Green Olives
- 200 g Pitted Black Olives
For Baked Feta Cheese:
- 1 Feta Cheese
- 1 tablespoon Extra Virgin Olive Oil
- ½ teaspoon Black Pepper
- ½ teaspoon Chili Flakes
- ½ teaspoon Thyme
- Slices of Toasted Ciabatta
Instructions
- In a bowl, combine the extra virgin olive oil, red wine vinegar, dried oregano, crushed fennel seeds, thyme, and paprika.
- Add the chopped parsley and chopped basil leaves to the bowl.
- Cut an orange slice into small pieces and add to the bowl.
- Place the garlic cloves in a mortar, crush them, and place them into the bowl.
- Add the pitted green and black olives to the bowl with the marinade.
- Toss the olives in the marinade until they are well coated.
- Refrigerate for at least 2 hours, preferably overnight, to allow the flavors to meld.
- Place the block of feta cheese in an oven-safe dish with parchment paper. Drizzle the extra virgin olive oil over the feta. Sprinkle the black pepper, chili flakes, and thyme evenly over the top.
- Bake the feta in the preheated oven at 200°C / 392°F (regular oven) or 180°C / 356°F (fan-assisted oven) for 15-20 minutes, or until the cheese is soft and slightly golden on top.
- Place the baked feta in the center of a serving platter.
- Remove the marinated olives from the refrigerator and let them come to room temperature. Surround the feta with the marinated olives.
- Serve with slices of toasted ciabatta on the side.
Notes
Adjusting Flavors: Taste the marinade and adjust the salt, vinegar, or spices to your liking.
Monitoring: Watch the feta as it bakes to keep it soft and slightly golden, not too browned.
Bread: Toast the ciabatta slices just before serving so they're warm and crispy, a perfect contrast to the soft feta and flavorful olives.
Storing the Marinated Olives: Store leftover marinated olives in an airtight container in the fridge. They'll keep for up to a week and get even more flavorful over time.
Nutrition
Calories: 240kcal | Carbohydrates: 5g | Protein: 1g | Fat: 25g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 18g | Cholesterol: 0.1mg | Sodium: 1049mg | Potassium: 117mg | Fiber: 4g | Sugar: 1g | Vitamin A: 1225IU | Vitamin C: 7mg | Calcium: 69mg | Iron: 1mg