Baked feta, olives and lemon

We’ve made this a few times now as part of a mezze style dinner. It is mindblowingly delicious. The roasted feta is soft and unctuous complemented by the salty juiciness of the olives, seasoned with rosemary and a hint of chilli. We mopped this up with toasted ciabatta and a cold glass of white wine.

My only tip would be to find the best ingredients possible for this simple recipe, proper greek olives for example, the best feta and extra virgin olive oil you can find and fresh rosemary.



Block of feta cheese 200g
100ml extra virgin olive oil
Juice of half a lemon
200g mixed pitted olives
3 tablespoons of chopped rosemary
1/2 teaspoon of chilli flakes
1 clove crushed garlic (optional)

Black pepper

Fresh crusty bread to serve

Preheat the oven to 180 degrees c.

Place the feta in a small baking dish and arrange the olives around it. Pour in the olive oil, lemon, scatter the garlic, rosemary and then sprinkle the chilli flakes and twist black pepper on top. You don’t need any salt because the feta and olives have enough saltiness. Bake for 20 minutes and then serve!



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