Sabtu, 12 September 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
Ingredients

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.

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