Tuesday, June 11, 2013

Mediterranean Baked Feta

One word to describe Sciabica's olive oils is that they are heavenly!  What a wonderful ingredient to work with... who knew I have been using inferior olive oils this whole time!

Mediterranean Baked Feta
by Sarah G

1 8-ounce block feta cheese
half of a small red onion, finely diced
handful of cherry tomatoes, quartered
2 sprigs worth of fresh oregano, roughly chopped
good pinch of crushed red pepper flakes
capers, I used about 8
freshly cracked pepper
Sciabica's Lemon Extra Virgin Olive Oil

Place ingredients, except feta and olive oil, into a small mixing bowl. Add a good amount of freshly cracked pepper.  I did not use any salt, as the feta and the capers are salty enough.  Add the lemon olive oil to the bowl, enough to generously coat everything.  Mix well.  Break up the feta
into large chunks and add to a small baking dish.  Cover the feta with mixture and bake at 350°F for about 20 to 25 minutes.  Serve with fresh baked pita chips.

Pita Chips
by Sarah G

2 whole wheat pitas
Sciabica's Sevillano Variety Fall Harvest Extra Virgin Olive Oil
sea salt

Brush 1 side of each pita with the olive oil, sprinkle on a small bit of salt.  Bake at 400°F degrees until just crispy, about 6-7 minutes.

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