Baked Feta with Olives & Tomatoes

Serve this baked feta with toasted baguette slices as an appetizer or even mix in pasta and create an easy and delicious meal. It is guaranteed to be a hit.

Ingredients

1–6 ounce wedge of Sierra Nevada Cheese feta

1 cup Sutter Buttes Citrus Herb Olives

1 cup chopped cherry tomatoes

1 garlic clove, thinly sliced

1/2 cup Sutter Buttes Fresh Harvest Garlic Olive Oil

1/4 teaspoon dried oregano

Pinch of red pepper flakes

1/4 teaspoon Sutter Buttes Himalayan Sea Salt

1/4 teaspoon black pepper

2 tablespoons Sutter Buttes Tuscan Dipping Herbs or (dried rosemary, basil, and garlic)

Toasted baguette* slices or Eduardo’s pasta for serving

*(substitute classic sourdough from Branson Bread Co. available in the shop on Fridays & Saturdays)

 

Directions

1.     Preheat the oven to 375 degrees F. Arrange a top rack in the oven 4-6 inches from the broiler.

2.     Place the feta in a small baking dish. The cheese should have some space around it for the olives and tomatoes.

3.     In a medium bowl, combine the olives, tomatoes and garlic. Then spoon them around the feta.

4.     Whisk together the olive oil, Tuscan dipping herbs, red pepper flakes, salt and pepper in a small bowl. Pour the olive oil over everything in the baking dish.

5.     Bake the feta for 15-18 minutes, until it just starts browning at the edges. Turn on the broiler, and brown the top of the cheese, about 2-3 minutes.

6.     Sprinkle with dried oregano leaves before serving warm with toasted baguette slices, sourdough or cooked pasta.

 

Coyote Ridge Mercantile Shopping List

• Sierra Nevada Feta Cheese
• Sutter Buttes Citrus Herb Olives
• Sutter Buttes Fresh Harvest Olive Oil
• Sutter Buttes Himalayan Sea Salt
• Sutter Buttes Tuscan Dipping Herbs
• Opt.: Branson Bread Co. Classic Sourdough
• Opt.: Eduardo's Pasta