A wonderful way to use feta from ” The Art of the Larder” by Claire Thomson. Serve with a simplesalad of lettuce and cucumber dressed with lemon, salt and olive oil. It serves 4 as a light lunch .
Ingredients
- 250 g feta cheese cut into about 8 pieces
- 200 g cherry tomatoes halved
- 15 or so kalamata olives stoned and roughly chopped
- 200 g day old sourdough bread, crusts off torn into chunks the same size as the feta
- 2 tbsps olive oil
- 1 tsp freshly ground black pepper
- 1 tbsp dried oregano
- 1/2- 1 tsp chilli flakes to taste
Servings:
Instructions
- Preheat the oven to 180 C, Fan 160 C.
- Combine the feta, tomatoes, olives, sourdough and oil in an ovenproof dish and add the black pepper, oregano and chilli flakes.
- Cook in the oven for about 30 minutes, or until the tomatoes are completely soft and the feta and bread are beginning to turn golden.
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