Baked feta with tomatoes and olives

Baked feta with tomatoes and olives

Total: 40 Min. | Active: 20 Min.
vegetarian, gluten-free
Nutritional value / people: 393 kcal
, Fat: 35 g
, Carbohydrate: 6 g
, Protein: 13 g

This vegetarian starter tastes of summer, sun and Mediterranean holidays. The Greek cheese can be prepared without a great deal of fuss and is sure to be a hit at your next BBQ party.

Ingredients

4 people

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Feta and tomatoes

300 g feta
1 spring onion incl. green part, cut into rings
4 garlic cloves, halved
1 organic lemon, use grated zest only
4 sprigs oregano, roughly chopped
4 sprigs thyme, roughly chopped
500 g tomatoes (different varieties) whole or chopped
3 tbsp Kalamata olives
½ dl olive oil
2 pinches chilli flakes
salt and pepper to taste
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Utensils

One shallow baking dish, greased.

How it's done

Feta and tomatoes

Place the feta in the prepared dish. Scatter the spring onions, garlic, lemon zest and herbs on top. Place the tomatoes and olives in the dish, drizzle with oil, season.

Bake

For approx 20 mins. in the centre of an oven preheated to 200°C.

Good to know
Serve with: Baguette or pita bread.

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