In cooking, I enjoy the process itself as much as the results, and because of that I often tend to choose elaborate dishes like homemade pasta or sausages, smoked ribs, stuffed vegetables and such. However, in a lack of time I have no problem whatsoever with cooking – and eating – simple dishes.
Simple doesn’t mean less tasty or sophisticated, but only that it requires less effort and is often less time consuming. Like this simple baked feta that will take you no more than 15 minutes with only a couple of minutes of active cooking. Not that long and laborious, huh? (Though on a second thought, nothing can stop a maniac like me from baking her own pitas to go with this feta. As Russians say, seven miles are not a long run for a mad dog.)
You will need:
- A piece of good feta (don't go for low fat or non fat - this stuff never melts!)
- Several cherry tomatoes, halved or quartered
- Several pitted Kalamata olives, cut in half lengthwise, or small whole olives like Gaeta or other olives to yor liking
- A generous pinch of dry oregano
- Fresh marjoram (for garnishing), optional
- A good drizzle of olive oil
Preheat the oven to 425 F.
Put feta on the bottom of a baking dish. If the piece is too thick, cut it in half. Arrange tomato and olive halves on top. Drizzle generously with olive oil and sprinkle with oregano.
Put the baking dish into the oven and bake for about 12-15 minutes or until feta gets soft. Sprinkle with marjoram leaves and serve right away, while it’s hot and spreadable, with pita wedges.
You can add and replace the ingredients to your liking. For instance, you can take olive tapenade instead of olives or substitute tomato sauce for fresh tomatoes.
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