Looking for more delicious fetta dishes?
Baked feta with roasted garlic, chilli and olives
This is a perfect sharing dish and delicious served with seeded flatbread.
- 1 hr 10 mins cooking
- Serves 20
Print
Ingredients
Baked feta with roasted garlic, chilli and olives
- 20 clove garlic, peeled
- 1 cup (250ml) extra virgin olive oil
- 1.4 kilogram (2¾ pounds) greek feta, drained (we like south cape fetta)
- 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
- seeded flatbread or pita bread, toasted, to serve
Method
Baked feta with roasted garlic, chilli and olives
- 1Preheat oven to 180°C/350°F.
- 2Place 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.
- 3Increase oven to 200°C/400°F. Pat feta dry with paper towel. Cut feta into 4cm (1½-inch) 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.
- 4Bake for 40 minutes or until feta is soft and lightly browned. Top with extra oregano; serve with flatbread or pita.
Notes
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.
.jpg?width=170&height=105&mode=crop&scale=both&anchor=middlecenter&quality=85)
.jpg?width=690&height=388&mode=crop&scale=both&anchor=topcenter&quality=75)
