Saturday, September 12, 2015

Baked Feta with Chimichurri Sauce

(This photo is before I baked it)
So pretty and easy to make ahead, it's a satisfying combination of creaminess, acidity,  and sweetness. It's perfect spooned over slices of fresh bread, or crackers.

You could also do this in a foil packet and do it on the BBQ or a campfire when camping.

If you like Greek flavors like this one, check out my Greek Party Ideas.

NOTE- The chimichurri sauce makes more than you need, but add a squueze of lemon, or lime, and serve over grilled meat.  Delicious.  Or, add it to a pasta salad with some other veggies.

NOTE NOTE- You could also add other things onto top of your feta too. Capers, red onions, fresh oregano, tomato puree... what sounds good to you?

(Shown is a 1 lb pack of feta, but I cut it in half)
Serves 4-6

1- 8 oz block of feta
15-20 cherry tomatoes
1/2 cup of olives, chopped (Kalamata or green)

Chimichurri sauce:
1/2 cup of olive oil, or mixture of vegetable oil & olive oil
1/4 cup parsley, minced
1/4 cup cilantro, minced
2 Tbsp basil, minced
2 garlic cloves, minced
1/2 tsp red pepper flakes
Salt & Pepper

Arrange the block of feta in an oven proof dish.
Make the chimichurri sauce
Add a bit over the top of the feta, layer on the cherry tomatoes and the chopped olives.

Cover with foil and bake at 350 for about 20 minutes.  Serve right away.

No comments:

Post a Comment