Ingredients
Units
Scale
Ingredients:
- 1 block (about 6-7 oz) feta cheese
- 1/2 cup cherry peppers, seeds removed and roughly chopped
- 1/2 cup pitted Kalamata and Green olives, halved
- 1 cup Cherry tomatoes, halved
- 3 tablespoons olive oil
- 2 cloves garlic, minced + 1 clove garlic, crushed
- 2 teaspoons fresh oregano, chopped (optional)
- Freshly ground black pepper, to taste
- Fresh basil leaves, chiffonade, for garnish
- 1 baguette, sliced
- Extra olive oil for drizzling on baguette
Instructions
- Preheat the Oven: Preheat your oven to 400°F (200°C).
- Prepare the Cast Iron Skillet: Drizzle 1 tablespoon of olive oil into a small 6” cast iron skillet, or an 8×8” baking dish. Place the block of feta in the center of the skillet.
- Add Toppings: Distribute the sliced cherry peppers, halved olives and halved cherry tomatoes around the feta. Sprinkle the minced garlic and chopped oregano (if using) over the top. Drizzle the remaining olive oil over everything, and season with freshly ground black pepper.
- Bake: Place the skillet in the preheated oven and bake for 15-20 minutes, or until the feta is soft and the edges are starting to turn golden.
- Prepare the Baguette: While the feta is baking, slice the baguette. Drizzle the slices with a bit of olive oil and, if desired, lightly toast them in the oven for a few minutes until they are just crisp. Rub the toasted baguette with the crushed clove of garlic.
- Garnish and Serve: Once the feta is done baking, remove the skillet from the oven. Garnish with fresh basil leaves. Serve the warm, melty feta with the toasted baguette slices for dipping and spreading.
Notes
- Additions: Feel free to add other Mediterranean-inspired toppings like sun-dried tomatoes, roasted red peppers, or artichoke hearts.