Warm feta with tomatoes and olives
Preheat the oven to 350°F (180°C).
Halve the feta and place each piece in an individual ramekin or small oven- proof dish (see tip).
Divide the olives between the dishes. Cut a few tomato slices; core and quarter the rest. Lay the t omato slices over the feta and arrange the quar- tered tomatoes around it. Season all with a generous amount of pepper and season the tomatoes with a little salt (the feta and olives are already salty). Sprinkle olive oil over the whole dish, including the tomatoes.
Bake for 30 minutes until the feta is tender and soft and starts to brown, then serve.
Tip! - serving
You can prepare this in one single dish; however, serving in individual rame- kins is more practical and also much more attractive.
Tip! - which olives?
All olives are suitable for this: marinated or not, pitted or not. There is only one rule: If you like them cold, you will also like them hot. Actually, cooked olives are tastier!
'The feta melts in your mouth — a delicious and straightforward dish. I like to pair this with a simple green salad for a satisfying weeknight meal.'
- 1 (7-ounce/200-g) block feta cheese
- handful of mixed olives (see tip)
- 4 tomatoes