Heated Feta Cheese with Olives and Lemon ~ a simple prepared cheddar tidbit that shows off the awesome sun soaked kinds of the Mediterranean. Serve it with some toasted bread and watch it vanish!
This heated feta isn't un-caloric, yet it tastes glorious, and those are moderately sound calories from lower fat sheep's milk cheddar and additional virgin olive oil.
The Mediterranean flavors truly sparkle in this straightforward dish ~ utilize the best additional virgin olive oil you can discover, alongside new lemon, and delicious olives. I like to utilize the sort with the pits in, in light of the fact that they have better flavor (on the off chance that you have a neighborhood advertise with an olive bar, that is perfect.) For zest, some rosemary, hot pepper pieces, and crisply split dark pepper is all you need. Try not to include salt, the feta is bounty salty.
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Ingredients
- one block of sheep's milk feta (sold in the brine) about 10-14 ounces, give or take
- 1/2 cup good extra virgin olive oil
- juice of 1/2 large lemon
- 1 - 2 cups mixed olives
- 3 Tbsp fresh rosemary leaves
- 1/2 tsp red pepper flakes
- a few coarse grindings of black pepper
Instructions
- Set oven to 350F
- Put the feta in a gratin dish or other small ovenproof dish that you will also serve out of.
- Pour the olive oil into the dish, followed by the lemon juice. Arrange the olives around the cheese, with the rosemary. I quarter the squeezed lemon half and throw that in as well. Sprinkle the red and black pepper over all.
- Bake for about 20 minutes, or until hot and bubbling. I loosely laid a sheet of foil over mine. You can finish under the broiler if you like for a little charring effect.
- Serve hot with toasted bread.
For more detail : bit.ly/2pUmMQl
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