My husband thinks this would be more appropriately named “Crack Feta” because you won’t stop eating it… and he is not wrong! This ooey-gooey, melty deliciousness will not disappoint. In fact, you may end up craving it for every meal and turning it into breakfast the next day (assuming you have leftovers).
In the never ending search for a simple, yet downright impressive, appetizer that we could make for a party (or dinner for two) we dreamed up this little beauty. It is beyond simple but looks fancy enough to take to dinner at the most refined of dinner parties.
For this recipe you will need 6 ingredients-
A block of good feta
1 red onion sliced thin
1 carton cherry tomatoes
Black olives (could be fancy could be from a can… choose your level of lazy)
Good glug of olive oil
Herbs (fresh or dry, whatever you have will be great)
I am not counting bread as an ingredient because bread is not an ingredient…. its the magical vessel that will get this perfection to your lips. But with that said… get the best, crustiest, most delicious bread you can find because you are going to be dunking it straight into the feta and herby oil.
To get started preset the oven to 350 degrees. While that is heating slice the red onion in half and then in slices – you want these slices to be pretty fine. Scatter the slices on the bottom of the oven-proof dish, it will seem like a lot of onion (because it is) but this is what really flavors the feta.
Next set the hunk of feta in the middle and arrange cherry tomatoes and black olives around the block. Add a good glug of olive oil around it all and mix it up a touch. Then add herbs. My herbs of choice for the day were fresh basil, fresh dill, a nice snip of the parsley I have been drying in my kitchen like an old Italian grandmother and some red pepper. Go with whatever herbs your heart desires. I know this is not precise but anything you have that complements feta or reminds you of the Mediterranean at all will do beautifully. These herbs do not have to be fresh! I just have a super overachieving indoor garden so I was working with what I had.
Once that is all together pop it in the oven for about 30 minutes. It will be a torturous 30 minutes with the smell of herby deliciousness filling your kitchen but I have faith you can hold out for the melty magic that is coming your way. Also, you have bread that needs slicing (and eating to make sure its delicious). The husband loved it toasted, I could not wait for the bread to finish toasting to eat it… so toast your bread, or don’t.
Either way when that timer rings pull the dish out and you are ready to dig in. Let me warn you that the initial bites will be molten hot. Literally those tomatoes are fireballs. You may lose taste buds… it will be worth it though. (Or wait like 5 minutes, your choice).
Dig in with the hunks of bread and dream about sitting on a veranda overlooking the sea in Santorini… You will not be disappointed! Bon Appetit!
XO,
Lizzie