Feta Baked With Tomato Oregano Food

OREGANO, FETA AND TOMATO SALAD

Steps:

• Remove the core from the tomatoes and slice each tomato in thick wedges. Arrange the tomatoes in a circle on a large plate. Cut the feta in thick slices and place it in the center of the plate. Drizzle the olive oil and vinegar over the tomatoes and feta. Crush the oregano between the palms of your hands over the salad and sprinkle with the salt and pepper. Arrange the arugula on the plate around the outside of the tomatoes and serve at room temperature.

BAKED FETA WITH CHILLI & OREGANO

Steps:

• Heat oven to 200C/180C fan/gas 6. Sit the feta on a sheet of foil. Scatter over the chilli and oregano, then drizzle with olive oil. Scrunch up the foil to seal the feta in a parcel, then place on a baking tray and bake for 10 mins until warmed and softened.

BAKED FETA WITH BURST TOMATOES & CHILLI HONEY

Steps:

• Heat the oven to 180C/160C fan/gas 4. Put the feta in the centre of a baking dish, about 25cm x 20cm, and scatter the cherry tomatoes and red onion around the cheese.
• In a jug, whisk the olive oil with the garlic, chopped herbs, honey and some seasoning, then drizzle over the tomatoes and feta. Bake for 35-40 mins until the tomatoes have burst, and the feta is soft and lightly golden. Drizzle with a little extra chilli fusion honey and olive oil to serve, alongside some crusty bread and a green salad.

BAKED FETA CHEESE WITH OREGANO

Steps:

• Cut feta into bite sized pieces.
• Cut pieces of aluminium foil approximately 2x2inches in size.
• Place a piece of feta cheese (not too thick) on each piece of foil.
• Dredge oregano over the feta cheese, add some drops of olive oil (to taste).
• Fold the aluminium sides of the aluminum up to enclose the cheese.
• Bake in preheated oven for 15-20 minutes.
• Serve hot.

CAULIFLOWER BAKED WITH TOMATOES AND FETA

Steps:

• Heat 2 Tbsp olive oil in a heavy based fry pan and saute the onion and garlic for 3-4 minutes, or until the onion has softened.
• Add the tomatoes, cinnamon and oregano and season with the salt and pepper.
• Stir then simmer covered for 5 minutes.
• Preheat oven to 375F degrees.
• Add cauliflower to the tomato mixture, cover and simmer for a further 10 minutes, or until cauliflower is just tender.
• Remove from heat.
• Transfer mixture to a large shallow dish and drizzle over the remaining 1 Tbsp olive oil.
• Sprinkle over the lemon juice and crumbled feta.
• Bake for 40 minutes or until the cauli is soft and cheese has melted.

EV'S BAKED FETA

Steps:

• Preheat oven to 380 degrees F.
• Centre a slice of feta on each of the 8 sheets of foil.
• Centre a slice of tomato over that; sprinkle with garlic and oregano and a light sprinkling of red pepper flakes.
• Drizzle 1 tblsp of olive oil over each feta parcel and seal foil.
• Bake for 15 minutes or, if you're grilling, place the foil packet on your bbq.
• Place one packet per plate (allowing guests to open their own packet and inhale lovely fragrance) and serve with crusty bread as an appetizer.
• Note: You can also grill this feta on the bbq, but double-wrap in foil to ensure there are no tears and you don't lose any melty cheese and juices.

FETA BAKED WITH TOMATO & OREGANO

Steps:

• Heat 3 tbsp oil in a pan, add the garlic and cook for a minute.
• Add the chili and tomatoes and simmer for 25 minutes until thickened. Season and stir in the oregano.
• Heat the oven to 400°F
• Put the feta in an ovenproof dish, cover with sauce and bake for 20 minutes before serving.
• Serve as a hot spread with crusty bread.