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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (39g) Recipe makes 8 servings The following items or measurements are not included below: 8 slices feta |
||
| Calories 127 | ||
| Calories from Fat 122 | (95%) | |
| Amount Per Serving | %DV | |
| Total Fat 13.6g | 20% | |
| Saturated Fat 1.9g | 9% | |
| Monounsaturated Fat 9.9g | ||
| Polyunsaturated Fat 1.5g | ||
| Trans Fat 0.0g | ||
| Cholesterol 0mg | 0% | |
| Sodium 1mg | 0% | |
| Potassium 59mg | 1% | |
| Total Carbohydrate 1.8g | 0% | |
| Dietary Fiber 0.3g | 1% | |
| Sugars 0.6g | ||
| Protein 0.4g | 0% | |
Ev's Baked Feta
By: evelyn/athens
Aug 1, 2003
This is a fantastic appetizer and, like all my favourite recipes, ridiculously easy.
SERVES 8
Ingredients
- 8 sheets aluminum foil
- 8 slices thick feta (one per person, about 4-inch x 3-inch x 1/2-inch per slice, patted dry)
- 8 slices fully ripened tomatoes
- 8 garlic cloves, minced
- 8 tablespoons olive oil
- oregano (Mediterranean is best if you have it)
- red pepper flakes
Directions
1
Preheat oven to 380 degrees F.2
Centre a slice of feta on each of the 8 sheets of foil.3
Centre a slice of tomato over that; sprinkle with garlic and oregano and a light sprinkling of red pepper flakes.4
Drizzle 1 tblsp of olive oil over each feta parcel and seal foil.5
Bake for 18-22 minutes.6
Place one packet per plate (allowing guests to open their own packet and inhale lovely fragrance) and serve with crusty bread as an appetizer.7
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.
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Browse similar recipes by category
- Course > Appetizers > Dips
- Course > Appetizers > Spreads
- Main Ingredient > Eggs/Dairy > Cheese
- Cuisine > European > Southern (Mediterranean) > Greek
- Preparation > Time to Make > < 30 mins
- Occasion > Dinner Party
- Occasion > Holiday/Event
Featured Reviews for This Recipe
From: Chef #837152
On Sep 7, 2009
I made this to go along with some pita bread points. It was delicious together and a great appetizer before my dinner party with guests. Got nice compliments as everyone took their first bite!
From: Lizzie-Babette
On Mar 27, 2004
Oh my gosh - what a fabulous starter! We love feta and all the other ingredients, and the finished dish was just absolutely unbelievable. I've never had baked feta, and wondered if it would really soften up nicely - the answer is YES! I used the best greek feta I could find, and made exactly as directed, and four of us tore through two big baked slices in no time. Next time, the only change I would make is to bake the cheese in a gratin dish, covered with foil, so that we don't lose any of the oozy olive oil and bits of cheese. Super easy appetizer that we'll also be making a lot over the summer, as it is just as good warm as it is hot! We might also try the individual packets on the grill for ease of use. Definitely try this one - it's unusual, tasty, and just a lush, wonderful taste. Thanks, ev!
From: Missy Wombat
On Aug 3, 2003
Bake this on the longer side to ensure that the feta softens up well. I used fresh basil and rosemary instead of oregano for mine which smelled wonderful. Goes really well with a crusty Italian bread.
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