Ev's Baked Feta

From: BerrySweet

On Feb 13, 2009

Salty, warm and good. However, it was a bit oily and I kept wishing it had tomato sauce instead of sliced tomato. Next time I'll do that!

From: wmk06

On Jan 28, 2009

Delicious! I made a bit for myself on a night when I didn't feel like eating an entire meal and I ended up splitting it with my mom, who just adored it. The following night she made a big batch in a baking dish. She chopped up the tomatoes and the feta so that it all mixed together in one big wonderful, melty mess. We've made it like that several more times. A definite keeper; thanks so much for sharing!

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.