Tomato Covered Baked Feta

A community recipe by annm

Not tested or verified by Nigella.com

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Introduction

This is a quick, easy and healthy vegetarian starter.

Ingredients

Serves: 4 as a starter.

Metric Cups

200 grams feta cheese (50 grams per person)
2 tomatoes (deseeded, juices saved, then cubed)
1 red onion (very thinly sliced)
15 black olives (pitted - or green olives, thinly sliced)
oregano (to taste)
½ lemon (juice of)
pepper
salt

7 ounces feta cheese (50 grams per person)
2 tomatoes (deseeded, juices saved, then cubed)
1 red onion (very thinly sliced)
15 black olives (pitted - or green olives, thinly sliced)
oregano (to taste)
½ lemon (juice of)
pepper
salt

Method

Tomato Covered Baked Feta is a community recipe submitted by annm and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

Preheat your oven to 180 Â°C.

Put the cubed tomatoes, red onion and olives in a small baking dish. Pour over the lemon juice and the liquid you saved from deseeding the tomatoes. Then season with a little salt, pepper and oregano to taste. Pop the baking dish into the oven for about 10 minutes.

Cut the feta so you get four blocks of about 50 gr each. Put each block in the centre of a sheet of greaseproof baking paper. Cover each block of feta with a generous amount of the half done tomato mixture. Close the paper around the feta and tomatoes, making a parcel. Put the four parcels onto a baking tray and put into the preheated oven for about 15 minutes.

The feta should be melted a little bit and the tomatoes cooked. Serve with some crispy bread and a nice glass of cool white wine. Enjoy!

Preheat your oven to 180 Â°C.

The feta should be melted a little bit and the tomatoes cooked. Serve with some crispy bread and a nice glass of cool white wine. Enjoy!