Best Herby Baked Feta Dip With Tomatoes Peppers And Olives Recipes

OUR FAVORITE BAKED FETA WITH TOMATOES, PEPPERS AND OLIVES

Our favorite baked feta with tomatoes, peppers and olives image

A wonderfully simple Greek appetizer of baked feta cheese with tomatoes, peppers, olives, oregano and paprika. This tastes a bit like a warm Greek salad and is wonderful smooshed onto bread with or without a glass of ouzo or wine!

Provided by Helen

Time 40m

Number Of Ingredients 10

Ingredients

3.5 ounces feta cheese ((Try to buy an entire thick slice - I prefer Greek))
9 ounces cherry tomatoes (cut in half)
½ red pepper (sliced into smallish strips)
½ green pepper (sliced into smallish strips (or just use 1 green or red pepper))
¼ medium onion ((¼ to ½) sliced thinly)
15 Kalamata olives (stoned and chopped in half (or leave whole but buy stoned olives))
½ tablespoon dried oregano
¼ cup extra virgin olive oil (plus a little extra)
1 teaspoon paprika
black pepper to taste

Steps:

Pre-heat the oven to 190C/375F. Put the tomato halves, pepper pieces, onion and olives into a small to medium baking dish (around 8 inch x 8 inch or similar).
Sprinkle over the oregano and pour over the olive oil. Mix well.
Clear a gap in the middle of the vegetables. Nestle the block of feta in it.
Sprinkle the whole dish with the paprika and some black pepper (to taste). Drizzle the top of the cheese with a little more olive oil.
Bake for 30 minutes until the vegetables are starting to bubble and brown and the feta is soft.
Serve immediately with fresh toasted bread (everyone serves themselves onto individual plates).

Nutrition Facts : Calories 231 kcal, Carbohydrate 7 g, Protein 5 g, Fat 21 g, SaturatedFat 6 g, Cholesterol 22 mg, Sodium 519 mg, Fiber 2 g, Sugar 4 g, ServingSize 1 serving

HERBY BAKED FETA DIP WITH TOMATOES, PEPPERS AND OLIVES

Herby Baked Feta Dip with Tomatoes, Peppers and Olives image

The baked feta-and-tomato pasta that became an internet sensation was the inspiration for this delicious and easy dip. Your guests might just hang around the food table a little longer with this creamy and savory dish on the menu. It comes together in no time, so it's perfect for spontaneous get-togethers as well as big holiday parties. Best of all, the vibrant tomatoes and herbs make it as beautiful as it is tasty.

Provided by Valerie Bertinelli

Categories appetizer

Time 40m

Yield 6 to 8 servings

Number Of Ingredients 11

Ingredients

2 cups multi-colored cherry tomatoes
1 cup roasted red peppers, drained and diced
1/2 cup halved kalamata olives
3 cloves garlic, peeled and thinly sliced
1/4 cup extra-virgin olive oil
Kosher salt and freshly ground black pepper
One 8-ounce block feta
2 tablespoons chopped fresh basil
2 tablespoons chopped fresh chives
2 tablespoons chopped fresh parsley
Sliced sourdough bread or crackers, for serving

Steps:

Preheat the oven to 400 degrees F.
Place the tomatoes, roasted red peppers, olives and garlic in a 7-by-11-inch baking dish. Drizzle with the oil and season with 1/4 teaspoon salt and 1/4 teaspoon pepper. Stir to coat. Nestle the block of feta in the center of the vegetables. Bake until the feta is soft, and the tomatoes burst and release their juices, about 25 minutes.
Use a fork to slightly break up the feta, then stir in the basil, chives and parsley. Serve with sliced sourdough bread or crackers.