Baked Feta with tomatoes
by Sarah Raven
Gardener's Delight tomatoes on the vine
Baked Feta is lovely as a starter eaten with pitta or flat bread and a tomato and red onion salad and with a sharp red wine and olive oil dressing.
SERVES 4
- 500g/1lb 2oz organic Feta cheese, cubed
- Fresh marjoram or thyme
- A few cherry tomatoes
- Capers (rinsed) and chopped olives
- 4 tablespoons olive oil
- Aluminium foil
Place a cube of Feta on a square of foil, add a few cherry tomatoes, a teaspoon of capers and three olives onto the cheese and drizzle with olive oil. Sprinkle the herbs on top and fold up the parcel. Bake it in the oven at 200°C for 15 minutes. Serve each parcel on a plate with flat bread and tomato salad on the side.
