This is a good ‘ol stand by. It makes regular appearances for weekend snacking and entertaining. Chances are if you have come over for a meal this delicious concoction was perched on the table waiting for someone, anyone to be the brave first soul to dive in.
The original recipe is not my own. It was lifted from a airplane magazine or maybe an Oprah magazine found on an airplane. Where ever it came from, thank you, it has been put to good use many times over.
- Feta Cheese
- Garlic, 1 clove minced
- Red onion, 1/2 bulb julienne
- Pickled hot peppers
- Lemon, zested
- Fresh herbs – thyme, oregano, basil, chives, dill
- Olive oil
Preheat over to 350˚F.
Place the feta in a well oiled oven proof dish. Combine the garlic, onion, peppers, olives, lemon zest, and herbs in a bowl. Mix to combine. Pour over the block of cheese. Bake for 15-20 minutes. The feta should be soft to the touch and heated through. Serve with crackers.
One note on the herbs – hardier herbs can be mixed in with the other ingredients before baking. Save leafier ones like basil, mint, chives, etc to garnish the dish after.
This dish is also wonderful roughly chopped and used as a salad garnish. If there is any left over it adds a salty zing to greens whether it is salad, sautéed kale, or wilted spinach.