Recipe Review: Vicky Bhogal's Foil-Baked Feta

Recipe Review: Vicky Bhogal's Foil-Baked Feta

Emily Han
May 29, 2009

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)

moving--truck moving--dates moving--dolly moving--house moving--cal Created with Sketch. moving--apt