We kept running across Vicky Bhogal's inviting new cookbook, FLAVOUR: A World of Beautiful Food, during our recent trip to the UK and were anxious to try some of her simple-to-prepare yet sumptuous-looking recipes. First up: Foil-Baked Feta, a quick and flavorful dish that we're definitely adding to our entertaining repertoire.
The recipe couldn't be any easier &ndash wrap a block of feta cheese in foil along with olive oil, garlic, chili flakes, fresh oregano (or basil, coriander, or mint), tomatoes, tomato purée, capers, and red onion, and bake for 10 minutes. The result is full-bodied flavor (and color!), with a satisfying combination of creaminess, acidity, warmth, and sweetness. It's perfect spooned over slices of fresh bread.
For the herbs, we used a mixture of good quality dried oregano and fresh mint leaves, which worked well. Although we initially questioned the necessity of the tomato purée, we realized it imparted an extra bit of sweetness, which balanced the other salty, savory, and spicy ingredients. Our only change would be to extend the baking time a little, giving the cheese and other ingredients the chance to become even more soft and bubbly. (Note: the recipe gives a temperature of 200C/gas 6, which is equivalent to 400F.)
• Get the recipe in the June 2009 issue of Olive magazine or at Vicky Bhogal's Web site
Related: Recipe Redux: Roasted Tomatoes with Shrimp and Feta
(Images: Emily Ho)
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Yum! I have yet to make a bad recipe from Olive. Just wish is was not so pricey here in the US.
Ohhhhh, that looks SO GOOD. I never would have thought of baking a block of feta.
It looks and sounds wonderful. The acid from the tomatoes and tomato puree would pair nicely with the saltiness from the feta. I can't wait to try it.
i make this all of the time, but I put is a oven proof dish and broil it. i love the way it makes the top brown and yummy.
I made this yesterday for my husband and I for lunch and it was wonderful! The pictures above must have been taken before the cheese was put in the oven, because my feta cheese -- or beyaz peynir, as we call it here in Turkey -- was melted and hot. I didn't have any capers, so I used black olives instead and added a pinch of hot pepper to mine. We spooned it onto fresh bread and devoured it in minutes.
http://www.turkishmuse.com
Oh my gosh!, that looks amazing! Such an easy and stunning appetizer!
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I used to work in a Greek restaurant which had a similar dish, served as an app (though I would eat it for my post-shift dinner with pita). A thick slice of feta topped with pepperoncinis (or jalapenos), sliced roma tomatoes, a bit of oregano, and a touch of olive oil. We'd grill it in foil then flip onto a plate. Pure. Delicious.
this was an amazing idea. we like it with just the red onion, chili flakes, tomato, basil, and black pepper. i posted my adaptation of it here: http://theweekendgourmande.wordpress.com/2010/07/01/summer-appetizer-feta-packets/