Baked Feta with Onions and Olives               

 tags (edit): Easy Bon Appetit Magazine @Vogel @Try Soon! Hors dOeuvres Appetizers  

 

Eugene Oregon on is a special place for my husband and me, and Café Soriah is one of the restaurants we like best. They make an outstanding baked feta appetizer. We'd love to re-create the dish at home, and imagine ourselves sharing a leisurely dinner in the restaurant's intimate courtyard.

Ingredients

1/3 cup Balsamic Vinegar
3 tablespoon Extra virgin olive oil
1 teaspoon Caraway seeds toasted
Nonstick vegetable oil spray
2 (8-oz packages) Feta cheese cut horizontally in have to make 4 1/2-inch thick squares
1/3 cup Red onion very thinly sliced
1/3 cup Kalamata olives pitted, quartered lengthwise
Crusty French bread slices
Fresh dill sprigs for garnish
 

Instructions
 Preheat the oven to 450°. Blend vinegar, olive oil, and toasted caraway seeds in blender. Season the vinagrette to taste with salt and pepper.

Coat nonstick rimmed baking sheets with nonstick spray. Place cheese on prepared baking sheet. Bake until heated through, about five minutes. Remove cheese from oven. Preheat broiler. Royal cheese until crusty and golden brown, about five minutes.

Spoon vinaigrette onto platter; place cheese atop vinaigrette. Sprinkle with onions and olives surround with bread slices; garnish with dill and serve.


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Yields: 6 Servings
     Bon Appetit magazine, October 2004, page 75

 notes: 

Cuisine:  

Main Ingredient:   Feta