BAKED FETA CHEESE WITH TOMATOES
This baked feta cheese with tomatoes is a deliciously simple appetizer. Salty feta pairs perfectly with sweet, juicy summer tomatoes. Add a drizzle of olive oil and sprinkle of herbs and you're ready to serve this delicious dish!
Provided by Liz Thomson
Categories Appetizer
Time 25m
Number Of Ingredients 6
Steps:
- Preheat oven to 400 degrees.
- Toss the tomatoes, garlic, olive oil, and oregano until combined.
- Place the feta in the center of a small, rimmed casserole dish.
- Cover with tomato mixture.
- Bake for 20 minutes then remove from the oven.
- Sprinkle with parsley and let it cool slightly for 5 minutes.
- Serve with slices of pita or naan.
Nutrition Facts : ServingSize About 1/3 cup, Calories 104 calories, Sugar 2.2 g, Sodium 262.8 mg, Fat 8.5 g, SaturatedFat 4.6 g, TransFat 0 g, Carbohydrate 3 g, Fiber 0.5 g, Protein 4.5 g, Cholesterol 25.3 mg
BAKED TOMATOES WITH FETA & DUKKAH
Make your own dukkah spice mix to sprinkle over tomatoes and feta, or buy a ready-made version if you prefer. Serve with sesame flatbreads
Provided by Charlotte Pike
Categories Dinner, Lunch
Time 30m
Number Of Ingredients 18
Steps:
- First, make the dukkah, stir the ingredients together and set aside. For the flatbreads, stir the flour, yeast, sugar and salt together in a large bowl. Add 300ml lukewarm water and mix to form a soft, sticky dough. Tip the dough onto a lightly floured work surface and knead for 5 mins until the dough is smooth. Return the dough to the bowl, cover and leave in a warm place to prove until doubled in size, about 1 hr.
- Heat the oven to 220C/200C fan/gas 7. Tip the risen dough out onto a lightly floured work surface and divide into four pieces. Roll each piece into a ball, then roll out each ball into a rough oval, around 4mm thick. Carefully transfer the dough ovals to two large non-stick baking trays. Brush with the olive oil and sprinkle evenly with the sesame seeds. Bake for 15 mins until golden and firm to the touch. Transfer the baked flatbreads to a wire rack and leave to cool.
- Heat the oven to 220C/200C fan/gas 7. Cut the tomatoes in half through the equator and arrange in a large ovenproof dish, cut-side up. Season with a pinch of sea salt, some black pepper and the sugar, if needed. Drizzle with the oil and sprinkle over the feta and dukkah.
- Bake for 20-25 mins until the tomatoes are tender and juicy and the feta is golden, but not too dark. Leave to rest for 5 mins, then scatter over the fresh herbs. Serve warm with the flatbreads alongside.
Nutrition Facts : Calories 857 calories, Fat 35 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 104 grams carbohydrates, Sugar 10 grams sugar, Fiber 8 grams fiber, Protein 8 grams protein, Sodium 3.2 milligram of sodium
BAKED FETA-STUFFED TOMATOES
A satisfying meal, with sides of your choice, when it's just too darn hot to eat a heavy meal. Recipe is from Southern Living.
Provided by JC in Texas
Categories One Dish Meal
Time 30m
Yield 4-8 serving(s)
Number Of Ingredients 6
Steps:
- Cut four large tomatoes in half.
- Scoop out pulp from each tomato half, leaving shells intact; discard seeds, and then coarsely chop pulp.
- In medium bowl, stir together tomato pulp, 4 ounces crumbled feta cheese, 1/4 cup fine, dry breadcrumbs; 2 tablespoons chopped green onions; 2 tablespoons chopped fresh parsley; and 2 tablespoons olive oil.
- Spoon mixture evenly into tomato shells, and place in a 13x9-inch baking dish.
- Bake at 350 degrees for 15 minutes.
- Garnish with Italian parsley sprigs.
TOMATOES WITH FETA CHEESE
Ruth Lee of Troy, Ontario serves this great combination as an easy and colorful salad. "I make this no-fuss dish at least once a month," she writes. "It's a great way to use up fresh summer tomatoes and adds zip to winter tomatoes, too."
Provided by Taste of Home
Categories Side Dishes
Time 5m
Yield 4 servings.
Number Of Ingredients 5
Steps:
- Arrange tomato slices on a serving plate. Sprinkle with feta cheese. Drizzle with vinegar; sprinkle with basil and pepper.
Nutrition Facts : Calories 20 calories, Fat 1g fat (0 saturated fat), Cholesterol 2mg cholesterol, Sodium 38mg sodium, Carbohydrate 3g carbohydrate (2g sugars, Fiber 1g fiber), Protein 1g protein.
ROASTED TOMATOES AND LENTILS WITH DUKKAH-CRUMBLED EGGS
At once homey and inspired, this recipe from Diana Henry lifts stewed lentils out of the quotidian by topping them with harissa-roasted plum tomatoes, runny-centered eggs, and a pungent, Middle Eastern nut-and-spice mix called dukkah. Ms. Henry calls for making the dukkah with a mortar and pestle, which helps maintain a chunky, rustic texture. A food processor works, too, just add the nuts last so they don't turn into paste, and don't overdo the processing. You're looking for coarsely rather than finely ground. You can make the dukkah, lentils and tomatoes a few days ahead. Just heat them up before serving.
Provided by Melissa Clark
Categories dinner, lunch, main course
Time 1h
Yield 6 servings
Number Of Ingredients 25
Steps:
- To make dukkah, put hazelnuts in a dry skillet and toast over high heat until nuts smell roasted. Do not go too far, as they burn easily. Transfer to a plate to cool slightly, then crush in a mortar to a coarsely ground mixture. Put sesame and nigella seeds in dry skillet and toast until golden brown. Follow with sunflower seeds. Coarsely crush all toasted seeds and add to nuts. Toast coriander seeds until fragrant and coarsely grind. Repeat with peppercorns and cumin seeds. Combine nuts, seeds and toasted spices with the paprika and sea salt. Store in airtight container until needed. Alternatively, place all toasted spices and seeds together in a food processor and pulse until finely ground. Add nuts at end and pulse until they are coarsely ground.
- For tomatoes, heat oven to 375 degrees. Lay tomatoes on single layer in roasting pan. Mix olive oil and harissa together and toss with tomatoes to coat, ending cut-side up; sprinkle with sugar and season with salt and pepper. Roast for 45 minutes to 1 hour, or until caramelized in parts and slightly shrunken.
- Meanwhile, cook lentils. Heat oil in saucepan and gently sauté onion, celery and garlic until soft but not browned. Add lentils and stir. Add thyme and bay leaf. Pour in 3 cups of water, bring to a boil, reduce heat and simmer, uncovered, until lentils are just tender, about 15 to 25 minutes. When cooked, lentils should absorb all liquid (drain any excess liquid if they haven't, or add a little more water if they dry out while cooking). Remove thyme and bay leaf. Add lemon juice, vinegar, olive oil and cilantro. Taste for seasoning.
- Cook the eggs in boiling water for 6 minutes. They should still be a little runny in the middle. Rinse in cold water and once cool enough to handle, quickly peel. Roll lightly in dukkah and set each on top of a serving of lentils and tomatoes. Break the egg in half to see yolk (optional) and sprinkle more dukkah on top. Serve immediately.
DUKKAH ROASTED POTATOES
Dukkah is an Egyptian seasoning made with nuts, seeds, and spices, traditionally used as a dip for bread, along with olive oil. You should see what it does to roasted potatoes! Everyone has their favorite variation of dukkah. Many dukkah recipes are available online or look in ethnic markets or the international section of your grocery store. You may need to adjust the salt, depending on the saltiness of the dukkah you use.
Provided by France C
Categories Side Dish Potato Side Dish Recipes Roasted Potato Recipes
Time 1h5m
Yield 6
Number Of Ingredients 10
Steps:
- Preheat the oven to 375 degrees F (190 degrees C).
- Whisk together olive oil, lemon juice, salt, and pepper in a small bowl.
- Place potatoes and garlic cloves in a 11x13-inch baking dish. Drizzle with olive oil mixture and toss to coat.
- Bake in the preheated oven for 40 minutes, stirring potatoes every 10 to 15 minutes.
- In a small bowl, mix butter and dukkah. Brush over potatoes, then return to the oven for an additional 10-15 minutes, or until potatoes are soft and golden. Sprinkle with salt and garnish with parsley.
Nutrition Facts : Calories 209.1 calories, Carbohydrate 27.3 g, Cholesterol 15.3 mg, Fat 12.5 g, Fiber 3.3 g, Protein 3.8 g, SaturatedFat 4.6 g, Sodium 196.9 mg, Sugar 1.7 g
GREAT APPETIZER: OVEN BAKED FETA WITH TOMATOES & PEPPERS
A classic recipe from Northern Greece that is ready in just 30 minutes!
Provided by Marilena Leavitt
Categories Appetizer
Time 30m
Yield 4
Number Of Ingredients 7
Steps:
- Preheat the oven to 425˚F.
- Slice the pearl tomatoes horizontally (each one in four pieces) and place on paper towels to drain. (If you are using one large tomato, cut the end pieces and slice the rest in six slices). After 3-4 minutes, turn them over and place on new paper towels. Cut the pepper into four rings and set aside.
- Oil well a small, shallow ceramic baking dish (or four individual ceramic ramekins) and place half of the tomato slices at the bottom. Sprinkle with some sea salt and crushed pepper flakes. Top with half the bell pepper slices.
- Arrange the two Feta pieces on top of the tomato/pepper layer, place the remaining tomato slices on top of each piece of cheese, and place the rest of the bell pepper rings on the tomato. Drizzle liberally with the extra virgin olive oil, sprinkle with oregano and some more pepper flakes, and transfer to the middle of the oven.
- Bake for about 25 minutes, or until the feta turns a light-golden color and the oil is sizzling. If you want to deepen the color, you can place the dish under the broiler for 1-2 minutes at the end of the cooking time.
- Brush some olive oil on the slices of good, multigrain bread, and grill on both sides. Serve the baked feta immediately with some warm grilled bread.
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