Baked feta with tomatoes, olives and herbs
Ingredients
- 400g cherry tomatoes
- 400g feta cheese
- 45g Kalamata olives (pitted)
- 4 garlic cloves
- 1 pepper
- 2 slices of sourdough bread (wholegrain)
- a handful of basil leaves (fresh)
- 1 tbsp pine nuts
- 1 tbsp extra virgin olive oil
- 1/2 tsp thyme (dried)
- salt and pepper (to taste)
Allergens are marked in bold.
Method
1. Preheat your oven to 200°C. Peel the garlic cloves, slice the pepper, roughly chop the basil, but leave a few leaves whole. Halve the olives.
2. Place the block(s) of feta cheese in the centre of a baking dish lined with parchment paper. Place the (clusters of) cherry tomatoes around the cheese along with the olives, pepper and whole garlic cloves. Sprinkle the thyme, pine nuts, drizzle the olive oil and bake for around 20-25 minutes, or until the tomatoes are bursting, and the feta cheese is softened.
3. Optionally toast the slices of sourdough bread. When the feta is out of the oven, carefully crush the baked garlic over the dish. Garnish with the basil and serve with the bread.
Nutritional Information
| Average nutritional values | Per serving (recipe serves 2) |
|---|---|
| Energy | 815 kcal |
| Fat | 57.6 g |
| of which saturates | 33.7 g |
| Carbohydrates | 45.2 g |
| of which sugars | 16.6 g |
| Fibre | 6.4 g |
| Protein | 35.4 g |