Sometimes the simplest ingredients come together to create a symphony of flavors that dance on your palate—like a summer breeze carrying the scent of blooming flowers. Imagine biting into a crisp crostini, the tang of feta mingling with the sweetness of roasted tomatoes. This recipe is my go-to for those impromptu gatherings when you need something quick yet ridiculously satisfying.
Steps
- Preheat the oven to 425°F. Cut the baguette diagonally into ½-inch oval slices. Combine olive oil and melted butter, then lightly brush both sides of each bread slice and arrange them on a lined baking sheet.
- Bake the bread slices for 5-6 minutes, flipping them halfway through, until they are lightly browned. Remove from the oven and set aside to cool.
- Adjust the oven temperature to 350°F. Position the feta cheese in the center of a pie dish. Pour olive oil and lemon juice around the edges, then add sliced garlic, olives, and cherry tomatoes.
- Lightly drizzle additional olive oil over everything, and sprinkle with oregano, rosemary, red pepper flakes, and cracked black pepper evenly on top.
- Bake the dish for approximately 25 minutes, or until the cheese is hot and bubbly and the tomatoes have burst. Optionally, broil for 1-2 minutes to achieve a lightly browned cheese top. Serve the warm feta cheese with the prepared crostini.
Ingredients
- 1 tablespoon of extra virgin olive oil
- ½ tablespoon of melted butter
- 1 multigrain baguette, sliced into ½ inch ovals
- 200g of feta cheese in brine, drained
- ? cup of extra virgin olive oil, plus additional for drizzling
- 2 tablespoons of freshly squeezed lemon juice
- 1 small clove of garlic, thinly sliced
- 1½ cups of drained and pitted olives (such as green and kalamata)
- 1½ cups of whole cherry tomatoes
- ½ teaspoon of finely chopped fresh oregano
- ½ teaspoon of finely chopped fresh rosemary
- ¼ teaspoon of crushed red pepper flakes
- Freshly cracked black pepper
FAQ
- What type of olives are recommended for the recipe?
- You can use any olives, but pitted ones are convenient. If you prefer more flavorful olives, opt for those with pits.
- Can grape tomatoes be used instead of cherry tomatoes?
- Cherry tomatoes are suggested as they tend to be sweeter and less meaty, but grape tomatoes can be used as a substitute.
- Is it possible to use dried herbs instead of fresh?
- Yes, you can use dried herbs, but reduce the quantity to about ¼ teaspoon since fresh herbs are typically more flavorful.
- How can I make the dish spicier?
- You can increase the spice level by adding extra red pepper flakes or a splash of hot sauce to the dish.
- Can crackers be used instead of crostini?
- Definitely! Any sturdy base that can absorb some of the juices and support the toppings will work. Pita chips are another great option.
Tips
- Use pitted olives for convenience, but if you prefer a more intense flavor, opt for olives with pits. Both types will work well in the dish.
- Fresh herbs are ideal for this recipe, but if you need to use dried herbs, reduce the quantity to about a quarter teaspoon to avoid overpowering the other flavors.
- To add some heat to your appetizer, increase the amount of red pepper flakes or mix in a dash of hot sauce with the liquid ingredients.
- If you’re looking for gluten-free options, serve the baked feta with gluten-free crostini or slices of gluten-free baguette to accommodate dietary needs.
Equipment
- Pie Dish – for baking the feta.
- Baking Sheet – for baking the crostini.
- Silicone Brush – for brushing olive oil and butter on the bread.