Baked feta with olives and tomatoes in 20 minutes
For more delicious feta recipes, try the flavorful Greek-style baked feta cheese with peppers and the refreshing summer salad with watermelon and feta.
Ingredients · Servings 2
- feta cheese - 200 g
- cherry tomatoes - 200 g
- pitted black olives - 60 g
- green asparagus - 4 stalks
- red onion - 1/2 head
- olive oil - 3 tbsp.
- fresh thyme - 3 sprigs
- fresh oregano or basil - 4 - 5 leaves
- black pepper - 1/4 tsp.
- toasted bread for serving - 2 slices
- green salad for serving - 100 g
Method · 20 min
- Preheat the oven to 200 degrees. For this baked feta with olives and tomatoes, it is best to use a small ceramic or glass dish to retain the juices around the cheese and create a flavorful sauce for melting with bread.
- Place the feta in the center of the dish. If it has been in brine, pat it dry lightly with kitchen paper, without pressing too hard. This will help the cheese brown better and prevent excess liquid from escaping.
- Wash and halve the cherry tomatoes. Arrange them around the feta with the cut side up or to the side. When baking, they soften in about 15 minutes and release sweet juice that balances the salty taste of the cheese.
- Wash the asparagus, remove the tough ends, and arrange the stalks in the dish. If they are thicker, they can be cut lengthwise so that they are ready together with the tomatoes and feta.
- Cut the red onion into thin crescents or rounds. Place it on top of the cheese and between the vegetables because it caramelizes slightly when roasted and gives a pleasant sweetness.
- Add the black olives. Drizzle with olive oil, sprinkle with black pepper, and garnish with fresh thyme. Salt is usually not needed, as the feta and olives are salty enough.
- Place the dish in the preheated oven and bake for 12-15 minutes. The feta should soften, the tomatoes should burst and lightly brown around the edges, and the olive oil should absorb the flavors of the herbs, onions, and olives.
- If you want a more golden finish, you can leave the dish on the top heat for another 1-2 minutes, but keep an eye on it. The feta should not dry out, just become creamy on the inside.
- After removing from the oven, let it rest for 2 minutes. Add fresh oregano or basil leaves on top, which refresh the taste and make the baked feta even more appetizing.
- Serve immediately with toasted bread and a green salad. The bread is especially suitable for the aromatic sauce of olive oil, tomatoes and melted feta.
- Leftovers can be stored in a sealed container in the refrigerator for up to 1 day. Before serving, reheat briefly in the oven at 160 degrees for 5-6 minutes to restore the pleasant texture of the cheese.
