Name: Baked fetta with roasted garlic, chilli and olives
Prep time: 15 min
Cook time: 70 min
Total time: 85 min
Yield: 20
Ingredients: Baked feta with roasted garlic, chilli and olives; 20 clove garlic, peeled; 1 cup (250ml) extra virgin olive oil; 1.4 kilogram greek feta, drained; 1 tablespoon fresh rosemary leaves, chopped; 1 1/2 tablespoon fresh oregano leaves; 3/4 cup (135g) ligurian or other small black olives; 1 fresh long red chilli, seeded, sliced thinly; 1 tablespoon oregano leaves, extra; toasted pita bread, to serve

Looking for tasty vegetarian ideas? Try this baked feta dish! With sweet roasted garlic, flavoursome chilli and salty olives, this is great to serve as a starter, finger food or light snack.

Looking for more fetta dishes?

Ingredients

Baked feta with roasted garlic, chilli and olives

20 clove garlic, peeled

1 cup (250ml) extra virgin olive oil

1.4 kilogram greek feta, drained

1 tablespoon fresh rosemary leaves, chopped

1 1/2 tablespoon fresh oregano leaves

3/4 cup (135g) ligurian or other small black olives

1 fresh long red chilli, seeded, sliced thinly

1 tablespoon oregano leaves, extra

toasted pita bread, to serve

Method

1.Preheat oven to 180°C.

2.Place garlic and half the oil in a small ovenproof dish (ensure garlic is completely covered by oil). Cover with foil; bake 30 minutes or until tender. Cool slightly.

3.Increase oven to 200°C. Pat feta dry with paper towel. Cut feta into 4cm thick slices; place in an ovenproof serving dish, just large enough for feta to fit in a single layer. Pour garlic in oil and remaining oil over feta; top with herbs, olives and chilli.

4.Bake for 40 minutes or until feta is soft and lightly browned. Top with extra oregano; serve with pitta.

To peel garlic quickly, remove a little bit from the base of each garlic clove; microwave on high for 10 seconds. Or to save time, buy ready-peeled garlic. You may want to pour a little of the oil off to serve, however don’t discard it as it will keep in the fridge for up to 2 weeks and can be used in salad dressings.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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Ingredients

Method

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