Baked Feta Cheese With Olives Lemon And Rosemary Food
BAKED FETA CHEESE WITH OLIVES, LEMON AND ROSEMARY
Baked Feta Cheese with Olives and Lemon ~ an easy baked cheese appetizer that shows off the spectacular sun drenched flavors of the Mediterranean.
Provided by Sue Moran
Categories Appetizer
Time 25m
Number Of Ingredients 7
Steps:
- Set oven to 350F
- Put the feta in a gratin dish or other small ovenproof dish that you will also use for serving.
- 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.
Nutrition Facts : Calories 201 kcal, Carbohydrate 2 g, Protein 4 g, Fat 20 g, SaturatedFat 6 g, Cholesterol 25 mg, Sodium 633 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
FETA SPREAD WITH ROSEMARY AND LEMON
Categories Condiment/Spread Feta Lemon Rosemary Bon Appétit
Yield Makes about 1 1/2 cups
Number Of Ingredients 5
Steps:
- Mix all ingredients in processor until smooth. Transfer to small bowl. Season to taste with salt and pepper. (Spread can be prepared 2 days ahead. Cover and refrigerate.)
BAKED OLIVES AND FETA CHEESE
Okay, you're having a party. You gotta have some gooey cheese! A big skillet of feta topped with lemon, fennel and herbe marinated olives and baked in the oven until melty...yummmm!!! It's a tantalizing flavour combination. This recipe is so easy. Serve with pita crisps or slices of rustic bread. I serve this in the same iron skillet I use to make the dish!
Provided by MarieRynr
Categories High In...
Time 30m
Yield 10-15 serving(s)
Number Of Ingredients 7
Steps:
- In a small bowl, toss the olives with the thyme, lemon zest, red pepper flakes, fennel seeds and olive oil.
- Lightly oil the bottom of an 8 to 9 inch ovenproof skillet, such as cast iron.
- Place the cheese in the center of the pan, then top with the marinated olive mixture. Use a spatula to get all the goodies out of the olive tossing bowl and some will fall to the side. At this point, you can cover and refrigerate for up to 1 day.
- When ready to bake, heat the oven to 400*F.
- Bake the cheese and the olives for about 20 minutes, or until the cheese is soft and gooey. Serve immediately, right out of the pan, with slices of rustic bread, crostini, pitta, or Pita chips.
Nutrition Facts : Calories 103.7, Fat 9.4, SaturatedFat 3.8, Cholesterol 18.7, Sodium 410.8, Carbohydrate 2.4, Fiber 0.8, Sugar 0.9, Protein 3.2
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