Mediterranean Baked Feta
- 1 (8- to 10-ounce) block of feta
- 1 cup assorted baby tomatoes, halved
- â…“ cup kalamata olives, pitted and coarsely chopped
- ¼ cup thinly sliced red onions
- 1 clove garlic, minced
- 2 tablespoons finely chopped fresh flatleaf parsley
- 1 teaspoon dried oregano
- 1 teaspoon extra-virgin olive oil
- Freshly ground pepper
- Crackers, pita chips, or crostini, for dipping
Instructions:
I prefer to seek out feta that is from Greece or Israel (and, yes, it’s easier than it sounds), as the flavor is a bit more complex.
- Heat your grill to medium-high or preheat the oven to 400°F. Set the block of feta in the middle of a piece of parchment paper or foil for grilling, or in a small ovenproof baking dish twice the size of your block of cheese for baking.
- In a bowl, mix the tomatoes, olives, onion, garlic, parsley, oregano, olive oil, and a few grinds of pepper.
- Pile the tomato mixture on top of the feta. For grilling, fold up the edges of the parchment so that it will hold in any liquid as it cooks, put it straight on the grill, and heat for 15 minute to warm through. For baking, put the baking dish in the oven and bake for 15 minutes. It will not melt, just get warm and soften.
- Remove from the grill or oven and serve the dip hot with the crackers, pita chips, or crostini.