How about a little special treat for a snowy Monday evening? A pre-dinner bite of melty feta goodness to eat with that frosty glass of white wine.
This has to be one of the easiest and most delicious appetizer recipes in my repertoire. In fact, when I first discovered it I made it three times in one week for lunch. That is the sure sign a recipe is a “keeper”.
Fabulous feta. It is a magical type of ingredient. It tastes so different depending upon how it is prepared. Crumbled over a salad it has that great bite. Heated it mellows and becomes the perfect vehicle for whatever little treasures you might want to bake right along with it. In this case, roma tomatoes, red onion, capers, oregano and olive oil. A sublime Mediterranian combination of ingredients.
They key with the recipe is to add the ingredients to your taste. I have given quantities however you should add more or less of whatever you prefer. No hard and fast rules here. Some quick chopping, assemble ingredients in a baking dish, bake. Done. A quick toast of some thinly sliced baguette slices and you are in business!
- 1 Block of Feta cheese
- 4 Tablespoons Red Onion, diced
- 4 Tablespoons Fresh Oregano
- ¼ cup diced Roma Tomatoes
- 4 Tablespoons Capers, rinsed
- 1 clove Garlic, minced
- Pinch Red Pepper Flakes
- Pinch Salt
- Drizzle of good quality Extra Virgin Olive Oil
- Baguette, thinly sliced
- Olive Oil
- 1 clove of Garlic, cut in half (no need to peel)
- Preheat oven to 350 degrees
- Place block of feta in a small baking dish
- Layer red onion, tomatoes, garlic and capers
- Drizzle with olive oil
- Sprinkle red pepper flakes, black pepper and oregano in dish
- Cover tightly with foil
- Bake 15-20 minutes until soft and bubbly
- Sprinkle baguette slices with olive oil
- Toast baguette slices under broiler until crisp (in oven with the feta)
- Once crisp, remove from oven and rub each slice with the halved garlic