Baked Feta, Tomato & Kalamata Olive Dip
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 sauce or sugo pasta sauce
- 200 g danish feta cheese
- 1/2 cup kalamata olives always freshau, pitted, finely chopped
- 1.5 cups cherry tomatoes halved
- 1 cloves garlic finely chopped or minced
- 1 teaspoon italian herbs dried
- 2 tablespoon parsley finely chopped
- olive oil drizzle of extra virgin
- cracked black pepper
Instructions
Method:
- 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.
- 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.
- 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).
- 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!!!!
Nutrition
Calories: 165kcalCarbohydrates: 18gProtein: 4gFat: 11gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gSodium: 1373mgPotassium: 779mgFiber: 6gSugar: 8gVitamin A: 2332IUVitamin C: 67mgCalcium: 117mgIron: 4mg
Keywords
