Recipe by Rorie Weisberg

Tomato-Olive Baked Feta Cheese

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Dairy Dairy
Easy Easy
6 Servings
Allergens

Contains

- Dairy

Last Shavuos, I presented a recipe for good-for-you cheese tarts called Better Blender Cheese Tarts. This year, I’m sharing one of Esther Black’s dairy treasures: a savory tomato-olive baked feta cheese, with a sophisticated Mediterranean flavor. Although it’s a popular cow’s milk product too, to get the benefits of that wholesome feta, go for the sheep or goat’s milk version.

Ingredients

Main ingredients

Optional add-ins

  • 1/8 cup thinly sliced red onions

  • 1/4 cup thinly sliced red, orange, or yellow bell pepper (or a combination)

  • 1 and 1/2 tablespoons chopped parsley

  • 1 tablespoon chopped basil or 3 cubes Gefen Frozen Basil

  • 3 cloves garlic, sliced in half lengthwise

Directions

Prepare the Tomato-Olive Baked Feta Cheese

1.

Preheat oven to 400 degrees Fahrenheit (200 degrees Celsius).

2.

Place the block of feta cheese into a baking dish.

3.

In a large bowl, toss together all the remaining ingredients and add-ins that you will be using. Pour the mixture on top of the feta and allow it to spill into the baking dish.

4.

Bake for approximately 30 minutes, or until the vegetables are roasted and the feta has softened.

Credits

Photography by Moshe Wulliger Food Styling by Renee Muller

Tomato-Olive Baked Feta Cheese

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Sharon Wallace
Sharon Wallace
4 years ago

I am very lactose intolerant what else can I use instead of cheese?

Raquel
Raquel
Reply to  Sharon Wallace
4 years ago

You can either skip the cheese, try non-dairy cheese or if you like tofu you can sautee tofu with some nutritional yeast (which is non-dairy but gives a cheesy flavor).