BAKED FETA & OLIVES

Baked Feta & Olives image

Number Of Ingredients 7

3/4 cup Mixed imported olives, not pitted, drained (do not use oil-cured olives)
1 1/2 teaspoons Chopped fresh thyme
1 teaspoon Minced lemon zest
1/8 teaspoon Dried red pepper flakes
1/2 teaspoon Fennel seeds
1 tablespoon Extra-virgin olive oil
3.5 - 4 ounces Feta cheese - 1 thick piece

Steps:

In a small bowl, toss the olives with the thyme, lemon zest, red pepper flakes, fennel seeds, and olive oil. Lightly oil the bottom of a small 4- to 5-inch ovenproof skillet, such as cast iron. Place the cheese in the center of the pan, then top with the marinated olive mixture. Use a rubber spatula to get all the goodies out of the olive-tossing bowl and onto the cheese. Some olives will stay on top of the cheese and some will fall to the side. At this point, you can cover and refrigerate the skillet for up to 1 day. When ready to bake, preheat oven to 400°F. Bake the cheese and olives for about 10 to 15 minutes, or until cheese is soft and gooey. Serve immediately, right out of the pan, with slices of rustic bread, crostini, pita, or pita chips.