Roasted Feta with Grapes and Olives Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 tablespoon olive oil, plus more as needed
½ cup (2 ¾ ounces) seedless red grapes
⅓ cup (1 ½ ounces) pitted and halved Kalamata olives
½ teaspoon fennel seeds, crushed
½ teaspoon cumin seed, crushed
Freshly ground black pepper
8 to 10 ounces feta cheese (in a block)
Good, crusty bread slices, for serving
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Directions: |
Directions:Preheat the oven to 425°F with the rack in the middle. Oil a small, oven-proof casserole dish or cast-iron pan. Add the grapes, olives, 1 tablespoon olive oil, fennel seeds, cumin seeds, and a few grinds of black pepper, and stir to combine.
Break the block of feta up into four irregular pieces, then nestle them among the grapes and olives. Drizzle with more olive oil, then bake, 20 to 25 minutes, until the grapes are softened and the feta is browned in spots.
Serve right away with crusty bread. |
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Number Of
Servings: |
Number Of
Servings:4 |
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Notes: |
Personal
Notes: Embellish further with nuts, honey, or lemon zest. If you do not like feta, use halloumi, manouri, sliced wheels of goat cheese, or even dollops of ricotta. Swap in cherries, tomatoes, plums, apricots, or pears as you wish — any fruit that will emit juices into the baking dish. If you do not like olives, use capers, shallot wedges, radish halves, chopped preserved lemon, or even cubes of dry-cured chorizo. Feel free to swap in a hard-stem herb like bay, rosemary, or thyme, or another spice: coriander, red pepper flakes, or caraway.
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