Oven-Baked Feta with Heirloom Cherry Tomatoes & Olives
Ingredients:
• 1 block Papathanasiou Feta P (250g) • 300–400 g mixed cherry tomatoes (red, yellow, orange) • 1 cup mixed olives
• 4–5 tbsp extra virgin olive oil
• 1 tsp dried oregano
• Freshly ground black pepper
• (Optional) fresh thyme or basil, to Unish
• 4–5 tbsp extra virgin olive oil
• 1 tsp dried oregano
• Freshly ground black pepper
• (Optional) fresh thyme or basil, to Unish
Method:
1. Preheat the oven to 190°C (static heat).
2. Place the feta block in the centre of a small ovenproof dish, keeping it whole.
3. Arrange the cherry tomatoes and olives around the feta.
4. Drizzle evenly with the olive oil.
5. Season with oregano and freshly ground black pepper.
6. Bake for 25–30 minutes, until the tomatoes blister and soften and the feta turns lightly golden on top.
7. Serve hot, straight from the dish, with crusty bread.
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