BAKED FETA WITH OLIVES
This tasty appetizer recipe of baked feta and olives with burst tomatoes is so easy to pull together.
Provided by This Healthy Table
Categories Appetizers
Time 30m
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees F.
- Place the feta in a baking dish and surround it with cherry tomatoes and olives. Nestle the garlic cloves into the sides of the pan. Top everything with olive oil, salt, pepper, and red pepper flakes.
- Bake for 20 to 25 minutes or until the tomatoes have started to burst.
- Remove from the oven and remove garlic from the pan. Squeeze the garlic out of the skins and roughly chop it before adding back into the pan.
- Stir everything together gently and top with fresh herbs. Serve immediately with crackers or crusty bread.
Nutrition Facts : Calories 228 calories, Carbohydrate 8 grams carbohydrates, Cholesterol 38 milligrams cholesterol, Fat 20 grams fat, Fiber 2 grams fiber, Protein 7 grams protein, SaturatedFat 8 grams saturated fat, ServingSize 1, Sodium 1029 grams sodium, Sugar 3 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 11 grams unsaturated fat
BAKED OLIVES WITH FETA
Roast olives and cheese with garlic, fennel and chilli for an easy and delicious canapé - a tasty dinner party nibble
Provided by Jennifer Joyce
Categories Buffet, Canapes
Time 17m
Number Of Ingredients 6
Steps:
- Heat oven to 200C/180C fan/gas 6. Put the olives and feta in a small roasting tin with the olive oil, garlic, fennel seeds and chilli flakes. Bake for 12 mins and serve warm with cocktail sticks and bread, if you like.
Nutrition Facts : Calories 146 calories, Fat 13 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 1 grams carbohydrates, Fiber 2 grams fiber, Protein 5 grams protein, Sodium 3.8 milligram of sodium
BAKED OLIVES AND FETA CHEESE
Okay, you're having a party. You gotta have some gooey cheese! A big skillet of feta topped with lemon, fennel and herbe marinated olives and baked in the oven until melty...yummmm!!! It's a tantalizing flavour combination. This recipe is so easy. Serve with pita crisps or slices of rustic bread. I serve this in the same iron skillet I use to make the dish!
Provided by MarieRynr
Categories High In...
Time 30m
Yield 10-15 serving(s)
Number Of Ingredients 7
Steps:
- In a small bowl, toss the olives with the thyme, lemon zest, red pepper flakes, fennel seeds and olive oil.
- Lightly oil the bottom of an 8 to 9 inch ovenproof skillet, such as cast iron.
- Place the cheese in the center of the pan, then top with the marinated olive mixture. Use a spatula to get all the goodies out of the olive tossing bowl and some will fall to the side. At this point, you can cover and refrigerate for up to 1 day.
- When ready to bake, heat the oven to 400*F.
- Bake the cheese and the olives for about 20 minutes, or until the cheese is soft and gooey. Serve immediately, right out of the pan, with slices of rustic bread, crostini, pitta, or Pita chips.
Nutrition Facts : Calories 103.7, Fat 9.4, SaturatedFat 3.8, Cholesterol 18.7, Sodium 410.8, Carbohydrate 2.4, Fiber 0.8, Sugar 0.9, Protein 3.2
MEDITERRANEAN BAKED FETA WITH OLIVES
Mediterranean Baked Feta with Olives is a delicious yet simple Greek-inspired appetizer with savory feta paired with olives and a sprinkle of herbs!
Provided by Karen @ The Tasty Bite
Number Of Ingredients 9
Steps:
- Preheat oven to 400F.
- Toss olives, olive oil, oregano, rosemary, red pepper flakes, Better Than Bouillon Roasted Garlic Base, and black pepper until combined.
- Place the feta in the center of a small overproof baking dish and top with the olive mixture.
- Bake, uncovered, in the preheated oven until feta is soft, about 20 minutes. Let cool slightly and serve warm with crackers, pita, or crusty bread.
ROASTED FETA WITH OLIVES AND RED PEPPERS
Categories Cheese Olive Pepper Appetizer Broil Quick & Easy Feta Bell Pepper Spring Ramekin Gourmet Sugar Conscious Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 4 first-course servings
Number Of Ingredients 8
Steps:
- Preheat broiler.
- Cut cheese into 1/2-inch-thick slices and divide evenly among 4 small flameproof baking dishes (or arrange in 1 layer in a large one). Sprinkle oregano and pepper over cheese.
- Stir together roasted peppers, olives, and oil in a small bowl, then spoon mixture over and around cheese.
- Broil 2 to 4 inches from heat until edges of cheese are golden, about 5 minutes.
BAKED POTATOES WITH OLIVES AND FETA
Briny olives and salty feta add Mediterranean flavor to this simple side dish of baked potatoes. Pair it with lamb, chicken kebabs, or fish fillets.
Provided by Martha Stewart
Categories Food & Cooking Quick & Easy Recipes
Number Of Ingredients 6
Steps:
- Preheat oven to 450 degrees. With a fork, prick potatoes in several places. Place potatoes on a plate and microwave until tender when pierced with a knife, 7 to 10 minutes. Transfer to a rimmed baking sheet and bake until skin is crisp, about 10 minutes.
- Halve potatoes. Dividing evenly, top halves with yogurt, feta, and chopped olives. Season with salt and pepper. Sprinkle with chopped chives.
Nutrition Facts : Calories 248 g, Fat 5 g, Fiber 3 g, Protein 8 g
OLIVE, CHERRY TOMATO & FETA FOCACCIA
Bake this moreish focaccia with the flavours of the Med - it's ideal for a picnic. Or try it minus the olives, tomatoes and feta for a very reliable plain focaccia
Provided by Barney Desmazery
Categories Side dish
Time 1h
Number Of Ingredients 7
Steps:
- Tip the flour into a large bowl with the yeast and 2 tsp salt, and mix together. Add 2 tbsp of the olive oil, then slowly pour in 350ml lukewarm water, continuing to mix until you have a slightly sticky dough. Tip the dough out onto a lightly floured work surface, scraping around the sides of the bowl. Knead for 5-10 mins until the dough is soft and less sticky, then put in a clean bowl, cover with a tea towel and leave to prove for 1 hr until doubled in size.
- Generously oil a shallow rectangular baking tin (ours was 20 x 30cm). Tip in the dough, then use your hands to stretch it out until it reaches the corners of the tin. Cover with a clean tea towel and leave to prove for a further 35-45 mins. Meanwhile, tip the tomatoes into a bowl, season, add the oregano and drizzle with 1 tbsp olive oil. Toss together and set aside.
- Heat the oven to 220C/200C fan/ gas 7. Press the tomato halves evenly into the into the dough, then do the same with the olives. Crumble over the feta, then lightly press everything down again using your fingertips. Drizzle with 1 tbsp olive oil and scatter with sea salt, then bake for 25-30 mins until deep golden and puffed up. While the bread is still hot, drizzle over the remaining 1 tbsp olive oil. Leave to cool completely in the tin, then slice. You can wrap it in the tin to take on a picnic, or wrap individual squares. Will keep wrapped, or in an airtight container, for up to two days.
Nutrition Facts : Calories 366 calories, Fat 14 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 49 grams carbohydrates, Sugar 2 grams sugar, Fiber 3 grams fiber, Protein 11 grams protein, Sodium 2.2 milligram of sodium
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