We’re celebrating late summer eating with this gorgeous autumnal take on the infamous TikTok trend for Baked Feta. The tangy, rich flavour of baked feta is perfect to share with friends now the evenings are getting cooler. This recipe also features flame roasted red peppers which give a gentle, mellow sweetness to the slow baked feta. Pomegranate molasses brings it all together with it’s vibrant colour and adds perfect sweet-sour notes to this savoury dish, in much the same way as a fine balsamic.
INGREDIENTS
400g Mixed Cherry Tomatoes
200g feta
3 Banana Shallots, Peeled and Sliced in Half Lengthways
2-3 roasted red peppers, Finely Sliced
3 Tbsp Extra Virgin Olive Oil
3 Garlic Cloves, Crushed
Handful of Oregano and Thyme
1 Tbsp Pomegranate Molasses
2 Tbsp Pomegranate Seeds, To Garnish
Fresh Oregano, To Garnish
A Pinch of sea Salt
Toasted Sourdough, To Serve
INSTRUCTIONS
- Preheat the oven to 180C.
- In a large baking tray place the block of feta in the middle. Then arrange the cherry tomatoes, shallot halves and sliced red peppers around the feta.
- In a small bowl, whisk together the olive oil, garlic and herbs and then drizzle over the whole dish. Bake in the oven for 35 – 40 minutes until the feta is golden and the vegetable has softened. Remove from the oven and drizzle with pomegranate molasses and scatter with the pomegranate seeds and fresh oregano leaves. Add a pinch of Maldon Salt and serve with toasted sourdough bread
Recipe by Maldon Salt & Odyssea