Sunday, 24 August 2014

Baked Feta

Feta cheese is one of my favourite cheeses.  It's great both raw and cooked but cooked is different.  It somehow enhances the salty, tangy flavour.

Many years ago, when in Greece I had a starter of baked feta cheese.  It arrived pretty much like this and I've always wanted to recreate it at home but have never found a recipe.  This is off the top of my head, trying to remember flavours from 15 years ago so, probably very inauthentic.  It does feel like a celebration of the last dying days of summer.  Great for when you would really love a barbecue but the weather is not encouraging and it would be great as part of a buffet.

Feta cheese doesn't completely melt but it does soften.  You're looking out for a softer, almost spreadable consistency, it won't go like a fondue.

Baked feta

Baked Feta Cheese - Serves 1


Approx 100g, 4oz Feta cheese in one piece
1 tsp fresh thyme, leaves stripped off the stems
1 tsp fresh parsley, chopped
1 tsp Extra virgin olive oil


Preheat the oven to 200oC, 400F, Gas Mark 6.

Place the feta cheese in a piece of baking paper big enough to wrap around it easily.

Baking feta cheese

Top with the herbs and olive oil.  Wrap into a parcel, scrunching the edges together.  Bake for approx 20 minutes or until the feta is soft through.  Test the texture with a knife and return to the oven if not quite soft.

Serve with salad and pittas for scooping up the softened baked feta.

Baked feta


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