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Prep time
5 minutes
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Cook time
15 minutes
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Makes
1 block of feta
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
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Ingredients
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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)
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8 ounces
block of feta cheese, drained
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1/2 cup
pitted and roughly chopped Kalamata olives
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1 1/3 cups
halved cherry tomatoes
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2
cloves garlic, finely grated
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1 teaspoon
dried oregano
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1 tablespoon
chopped fresh parsley
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a few turns fresh ground pepper
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toast, crackers, pita, and/or a spoon for eating
Directions
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Preheat the oven to 400° F.
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Pour the tomato sauce into the bottom of a small oven-safe 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.
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In a medium bowl, mix the olives, tomatoes, garlic, oregano, and pepper — you don't need to season with salt, as the feta is salty enough on its own. Pour the mixture evenly over the cheese.
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Bake for 15 minutes. Your kitchen will smell like pizza and the feta will get warm and spreadable. Top with the parsley once it's out of the oven.
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Serve to guests with toast or crackers, or stuff into a pita pocket with a fried egg and arugula for a meal for yourself.
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