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Author Notes: At my local farmer's market, there's a stand that sells the most incredible feta cheese. When I'm not crumbling it into salads or just eating pieces of it straight from the fridge, this is what I do with it. You could use any feta you want, though the kind that comes floating in brine is particularly good. This is great as a dip for crackers or crudites, or as a spread for bread; if you want to make it a little more substantial, bake it with a couple of eggs cracked on top. —ieatthepeach
Serves 4 as an appetizer
- 8 ounces good-quality feta cheese, drained
- 1 cup tomato sauce (storebought or homemade)
- 1/4 cup pitted chopped Kalamata olives
- 2 garlic cloves, minced
- 1 teaspoon dried oregano
- 1/4 teaspoon crushed red chili flakes, or to taste
- Freshly ground black pepper to taste
- 2 large eggs (optional)
- 1 tbsp olive oil, plus more for drizzling
- 1 small shallot, thinly sliced, separated into rings
- Preheat oven to 400º F, and lightly grease a 1-quart baking dish. Cut or crumble the feta into about 1-inch pieces.
- Spread about half the tomato sauce in the bottom of the baking dish. Scatter the feta, olives, and capers evenly over the sauce. Sprinkle garlic, oregano, and chili flakes evenly over the feta mixture, and season with black pepper. Spoon the remaining tomato sauce over the feta mixture. Gently crack the eggs (if using) over the top. Drizzle the whole thing with olive oil. Bake for 12-14 minutes, or until the feta is soft and the eggs (if using) are softly set.
- While the feta bakes, heat 1 tbsp olive oil in a medium skillet over medium-high heat. Add shallot rings and fry, stirring occasionally, for about 5 minutes, or until golden. Remove from the pan with a slotted spoon and drain on paper towels.
- Remove the baked feta from the oven, and scatter the shallot rings over the top. If you added eggs, break the yolks and swirl them into the sauce. Serve with crackers, bread, or crudites for dipping/spreading.