Baked feta and sourdough with olives and oregano

Baked feta and sourdough with olives and oregano

By
From
The Art Of The Larder
Serves
4
Photographer
Mike Lusmore

Baked feta is wonderful. The heat of the oven works a treat on this salty cheese, blistering the cubes on the outside and turning the insides melted and soft. With toasted bread, collapsed sweet roasted tomatoes and olives, this is a dish to share at the table, with a salad of lettuce and cucumber dressed with lemon, salt and olive oil, for example.

Ingredients

Quantity Ingredient
250g feta cheese, cut into approx. 8 pieces
200g cherry tomatoes, halved
15 kalamata olives, stoned and roughly chopped
200g sourdough bread, day-old, crusts off and torn into chunks the same size as the feta
2 tablespoons olive oil
1 teaspoon freshly ground black pepper
1 tablespoon dried oregano
1/2-1 teaspoon chilli flakes, to taste

Method

  1. Preheat the oven to 180ºC.
  2. Combine the feta, tomatoes, olives, sourdough and oil in an ovenproof dish and add the black pepper, oregano and chilli flakes.
  3. Cook in the oven for about 30 minutes, or until the tomatoes are completely soft and the feta and bread are beginning to turn golden.
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