Baked Feta, Tomato & Kalamata Olive Dip
Wow, this recipe is a show stopper! It takes 10 minutes to prep and then into the oven before serving. You can prepare it in advance and bake it right when your guests are arriving.
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Ingredients
- 1 1/2 cups cherry tomatoes halved
- 1/2 cup kalamata olives pitted, finely chopped
- 1 clove garlic finely chopped
- 1 teaspoon italian herbs dried
- 2 tablespoons parsley leaves finely chopped
- cracked black pepper
- 1/4 cup sugo or pasta sauce
- 200 g danish feta cheese
- extra virgin olive oil for drizzling
Instructions
- Preheat the oven to 180°C conventional (160°C fan-forced).
- In a small bowl, combine the cherry tomatoes, olives, garlic, italian herbs, half the parsley and a little pepper.1 1/2 cups cherry tomatoes, 1/2 cup kalamata olives, 1 clove garlic, 1 teaspoon italian herbs, 2 tablespoons parsley leaves, cracked black pepper
- In a small roasting dish, spread the sugo or pasta sauce across the bottom (this will help the feta not to stick). Place the piece of feta on top of the sauce, then spoon the tomato and olive mix over top, letting it spill over into the sauce too.1/4 cup sugo, 200 g danish feta cheese, 1 1/2 cups cherry tomatoes, 1/2 cup kalamata olives
- Bake for 15–20 minutes or until the feta has really softened. Remove from the oven and season with more pepper (you don’t need salt, as the olives and feta contain enough).200 g danish feta cheese, cracked black pepper
- Drizzle over some olive oil and scatter with the rest of the parsley.extra virgin olive oil, 2 tablespoons parsley leaves
- Serve the dip with crusty toasted bread, baguette, crackers or lavosh. Yum!
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