Baked Feta
Mar 21st, 2009 | By Peter Minakis | Category: Appetizer, Baking, Cheese, Greek, Herbs, Meze, Olive Oil, Recipes
There’s no turning back. Spring is here and I’m excited that the days are getting longer, the sun now warms my back, birds chirping, buds on trees are forming.
Although Canadians will grill even in the coldest months, we’re now upon outdoor grilling season and it won’t be too long before we’re eating outdoors.
This next dish is perfect for an outdoor gathering of family & friends. It’s a little early for local tomatoes but I found some sweet Roma tomatoes at the market. It’s been a long winter.
Baked Feta cheese…ever had it? If not – you should. This is a simple dish that’s hard to screw up. Just follow a few pointers for this meze and you’ll be offering this Greek taverna classic often.
First, although Feta is considered a soft cheese, it can also be found in a sem-hard form. You want to use a firmer Feta for this appetizer. Something that will stand up to the heat.
Use a sweet, slightly over-ripe tomato. The Feta cheese will only bake for 20 minutes…you don’t have that much time to concentrate the tomato’s flavour.
Finally, you may choose to place your slab of Feta in aluminum foil or a small earthenware vessel that’s covered in foil. Either way works.
There are many versions of Baked Feta out there, it’s a liberal recipe where you can dress it with tomato and oregano, choose another herb of your choice or even venture into combining savory with sweet. This version is similar to a Baked Feta I enjoyed last summer while on the island of Sifnos and my only addition was to add some Boukovo (Greek chilli flakes) into the mix.
Baked Feta (Φέτα ψητή)
(makes for one appetizer)
1 slab of Feta cheese (choose a firmer Feta, 4″X4″ X1″)
1 ripe roma tomato, cut into slices
thinly sliced rings of banana or cubanelle pepper (or other sweet pepper)
extra-virgin olive oil
chilli-flakes (Boukovo)
Pre-heated 400F oven
- Take a large piece of aluminum foil (say 12″X12″) and place on your counter-top. Ensure the shiny side of the foil is visible (face up, facing into the contents of the packet). Drizzle the center of the foil with olive oil and place the slab of Feta on top.
- Using a wooden spoon, place it parallel to your tomato and cut your thin slices of tomato. The wooden spoon will prevent the knife from cutting right through your tomato, slicing it while keeping it in tact.
- Place the tomato on top of the Feta and then carefully place a slice of green pepper between each tomato slice.
- Drizzle with more olive oil, sprinkle with some chilli flakes and some dried Greek oregano.
- Seal the cheese packet well with your foil and place on a small baking dish (in case of any leakage). Place in your pre-heated oven for 20 minutes. If using an outdoor grill, preheat and place the cheese packet to one side of the grill, using indirect heat (cheese on the side with no heat underneath).
- Carefully remove the Feta packet and open up with a knife or scissors and serve with warm crusty bread.
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© 2007-2009 Peter Minakis
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i made this in summer with our summer garden produce (i think it’s called bouyourdi in northern greece)
The banana peppers are a nice, sweet pair with the cheese. Nice appetizer for sure! We’ll keep this idea handy for another time.
Canadians sound like San Franciscans. We’ll grill in any weather, too. Although, we usually only have to cope with fog, drizzle, and rain — not snow like you guys.
Looks delicious Peter … add a hunk of crusty bread, a crisp green salad and you’re set.
Feta saganaki!!!
A perfect mezes for ouzo!!!
And some nice homemade bread and … that’s life!!!!
Great recipe Peter! Simple, great flavors, I am sure to make this. Love how you present it. Oh yeah, pass that crusty bread.
LL
Oh wow – this looks insanely good! We had what I think is fried feta pieces the other night with this cucumber dip that was incredible.
I love this amazing dish which would be even better with sunset on a Greek island mentioned in your previous post:D
This is a delicious delicacy. You can enjoy it with a great bottle of wine and a Greek salad. Peter is a master on what he prepares and shares with us. I have tried many of his dishes and he is truly the best chef in North America!!! Peter do not stop posting your recipes and you beat out any Emiril and Iron Chef!!!!
One of a kind indeed!!! Forever greatful!!! Vickie….
Oh. my. word!! This looks wonderful! I love this type of dish! Oh man, now I’m hungry!
Oh, I meant to ask if that cheese is stamped in some way! It almost looks like hieroglyphic type of markings in that one photo!
That looks like a tasty way to enjoy some feta!
KAI MAMOOOOOOOOOOOO TON MEZE KAI AMA BALHS KAI PIPIERIES FLORINIS KOKKINES/KAFTERES EINAI AKOMA PIO NOSTIMOS O MEZES…… I ELLINES KANOUNE TOUS KALITEROUS MEZEDESSSSSSSSSSSSS GREEK POWERRRRRRRRRR BABYYYYYYYYYYY