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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.
8-ounce (1/4-kilogram) block feta cheese
1 and 1/2 cups cherry tomatoes, halved
1/3 cup pitted Tuscanini Kalamata Olives, halved, or to taste
2 tablespoons Bartenura Extra-Virgin Olive Oil, or to taste
1/2 teaspoon oregano
1 teaspoon minced fresh garlic or 1 cube Gefen Frozen Garlic
fresh coarsely ground Gefen Black Pepper, to taste
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
Preheat oven to 400 degrees Fahrenheit (200 degrees Celsius).
Place the block of feta cheese into a baking dish.
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.
Bake for approximately 30 minutes, or until the vegetables are roasted and the feta has softened.
Photography by Moshe Wulliger Food Styling by Renee Muller
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I am very lactose intolerant what else can I use instead of cheese?
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).