BAKED FETA, TOMATO & KALAMATA OLIVE DIP

Wow, this recipe is a show stopper!! Takes 10 minutes to prep and then into the oven before serving. You can prepare it in advance and bake it right when guests are arriving - it’s delicious!!!!

Ingredients:

• 1/4 cup tomato Sugo/ pasta sauce

• 200g danish feta cheese

• 1/2 cup @alwaysfreshau kalamata olives (pitted), finely chopped

• 1.5 cups cherry tomatoes, halved

• 1 cloves of garlic, finely chopped or minced

• 1 tsp dried Italian herbs

• 2 tbsp parsley, finely chopped

• Drizzle of Extra Virgin olive oil

• Cracked black pepper

Method:

1. In a small bowl, mix together the olives, cherry tomatoes, garlic, Italian herbs, half the parsley and pepper. Give this a good mix. Set aside.

2. In a small roasting dish or small oven-safe bowl spread the tomato sugo/pasta sauce across the bottom (this will help the feta not to stick). Then lay the piece of feta on top of the sauce. Spoon the tomato/olive mix over the feta and let it spill over into the sauce too.

3. Bake it in the oven for 15-20 mins. The feta needs to have really softened. Remove from the oven. Season with black pepper (you don’t need salt, as the olives and feta contain enough).

4. Drizzle over some olive oil, and scatter with the rest of the parsley.
   
   

   Serve the dip with crusty toasted bread, baguette, crackers or lavosh. YUM!!!!