Quicker-Than-Quick Baked Feta
This creamy appetizer, one of Pamela Saltzman’s go-tos, is ready to serve in about 20 minutes. (She calls it “one of the best things you’ll ever eat.”) Make sure you use sheep’s or goat’s milk feta, which are more digestible than the cow’s milk version.
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- 1 7–8 oz block Greek or Bulgarian feta cheese
- 1 cup cherry tomatoes, halved, or 1/2 cup jarred roasted tomatoes or prepared marinara sauce
- 1/3 cup pitted olives, such as Kalamata, chopped if desired 2 large cloves garlic, thinly sliceda good glug (more than a drizzle) of unrefined, cold-pressed extra-virgin olive oil
- 2 sprigs oregano, or a couple of pinches dried oregano1 strip lemon peel
- juice of 1/2 lemon
- Pinch red pepper flakes
- ground black pepper, to taste
1. Preheat oven to 400°F.
2. Place feta in a baking dish or small cast iron skillet (equivalent to an 8-inch square or a 9-inch round; it will be your serving dish). Add remaining ingredients.
3. Bake 15 to 20 minutes, until feta is soft and creamy. Serve immediately with bread or crackers, endive leaves or roasted sweet potato slices.
- Serving Size 1/6 of recipe
- Calories 161
- Carbohydrate Content 4 g
- Cholesterol Content 32 mg
- Fat Content 14 g
- Fiber Content 1 g
- Protein Content 5 g
- Saturated Fat Content 6 g
- Sodium Content 432 mg
- Sugar Content 2 g
- Monounsaturated Fat Content 7 g
- Polyunsaturated Fat Content 1 g