If you haven't tried baked feta before, you're in for a treat! It turns in to a heavenly substance, holding its shape on the outside but creamy, light and salty on the inside. The cherry tomatoes add bursts of fresh flavour, the red onion bring a lovely sweetness and the rosemary lifts it all up. Drizzle with honey and pile on to pieces of Rosemary Breakin'Bread for the ultimate appetiser, canapé or lunch time treat.
Ingredients
1 block feta
200g cherry tomatoes (on the vine if possible)
1 red onion
5 rosemary sprigs
olive oil
honey
salt
pepper
Method
Step 1:
Set the oven to 180°C. Half and chop the onion and spread onto a baking tray, making room for the feta in the middle. Spread the cherry tomatoes (still on the vine if you have them) around and add the rosemary sprigs. Drizzle over a bit of olive oil and stick in the oven.
Step 2:
Check after ca 30 min, you want the feta to have gained a nice golden colour and the tomatoes to be bursting and onions soft and silky.
Step 3:
Take out of the oven and drizzle honey over the block of feat. Salt & pepper to taste.
Step 4:
Serve immediately, scooping a bit of everything onto pieces of Rosemary Breakin'Bread. Perfect as an appetiser/ canapé when hosting or a fantastic treat for yourself any day of the week.
