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Author Notes: Keep leftovers from this party fave in your fridge overnight; just pop the dish back into the oven to re-soften the cheese the next day. —Kendra Vaculin
Makes 1 block of feta
- 1/4 cup tomato sauce, homemade or store-bought (a teeny amount! so the cheese doesn’t stick to the bottom! a perfect use for leftovers or the dregs of the jar)
- 8 ounces block of feta cheese, drained
- 1/2 cup pitted and chopped Kalamata olives
- 1 1/3 cups halved cherry tomatoes
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 tablespoon chopped fresh parsley
- a few turns fresh ground pepper
- toast, crackers, pita, and/or a spoon for eating
- Preheat oven to 400° F.
- Pour tomato sauce into the bottom of a small baking dish (I used a 6–inch round). Place the feta in the center and press to slightly break the block apart. This is a rough-crumbly-spreading situation, not a make-a-clean-cheese-layer situation.
- In a medium bowl, mix olives, tomatoes, garlic, oregano, parsley, and pepper. Dump the mixture evenly over the cheese.
- Bake for 15 minutes. Your kitchen will smell like pizza and the feta will be warm and spreadable.
- Serve to guests with toast or crackers, or stuff into a pita pocket with a fried egg and some fresh spinach for a meal for yourself.
- This recipe is a Community Pick!