Baked Feta with Olives and Rosemary is an appetiser that everyone will love! This Mediterranean dish has feta, baked to perfection with fresh herbs, chilli and aromatic citrus peels, all doused in extra virgin olive oil. What’s more, it is quickly and easily prepared. It takes just 10 minutes (or less) to place the ingredients in an oven-proof dish and then 20 minutes to bake in the oven.
- 200 g (9 ounces) Danish feta cheese
- 1/4 cup (60 ml) olive oil – extra virgin
- 3 strips orange rind
- 3 strips lemon rind
- 1 tbsp (20 ml) lemon juice
- 1 cup mixed olives
- 3 tbsp fresh rosemary leaves
- 1 long red chilli
Step 1 : Preheat the oven to 180 Degrees C (355 F).
Step 2 : Place the feta in a small oven-proof dish.
Step 3 : Pour the olive oil over the feta.
Step 4 : Add the strips of lemon and orange rind, then pour over the lemon juice.
Step 5 : Distribute the olives around the feta.
Step 6 : Sprinkle with the rosemary leaves.
Step 7 : Cut a few thin slices of chilli and reserve them for garnish after the feta has baked.
Step 8 : Quarter the remainder of the chilli lengthways and cut into strips. If the chilli is hot, remove the seeds and membrane. Add the chilli to the feta.
Step 9 : Place the feta into the oven and bake about 20 minutes, until hot and bubbling.
Step 10 : You will know it’s ready when the edges of the feta become slightly browned. If you want a little more colour, place it briefly under the grill.
Remove from the oven and top with the reserved chilli slices. Serve hot with crusty bread, warmed pita or with toasted ciabatta . Smear the warm, creamy cheese onto some bread, scooping up some of the olives and olive oil.