Baked Feta with Olives and Onions
An easy Mediterranean appetizer or light lunch dish.
Servings: 4 servings
Calories: 213kcal
Ingredients
- 2 ½ tablespoon balsamic vinegar
- 1 ½ tablespoon extra virgin olive oil
- ½ teaspoon caraway seeds
- ¼ teaspoon black pepper
- 8 oz feta cheese, rinsed cut into 4 ½" thick squares.
- ¼ cup red onion sliced thinly, vertically
- ¼ cup Kalamata olives pitted and rough chopped
- fresh dill sprigs for garnish optional
- Baguette slices or pita triangles for serving
Instructions
- Toast caraway seeds in a small dry saucepan over medium heat. (About 5 minutes. As soon as you can smell them you can remove them from the heat).
- Preheat oven to 450°.
- Blend the vinegar, olive oil, pepper and caraway seeds in a blender and set aside.
- Spray a non-stick baking pan. Put cheese squares on the sheet and bake about 5 minutes until warm through. Take cheese out of the oven and turn oven to broil. When ready broil cheese until the top gets crusty and golden brown. (About 5 minutes). Be careful not to burn.
- Divide vinaigrette between 4 small plates. Place the cheese on the vinaigrette, top with onions and olives and dill garnish if using. Serve with bread or pita.
Notes
Nutrition does not include bread or pita.
Nutrition
Calories: 213kcal | Carbohydrates: 5g | Protein: 8g | Fat: 18g | Saturated Fat: 9g | Cholesterol: 50mg | Sodium: 766mg | Potassium: 59mg | Fiber: 1g | Sugar: 4g | Vitamin A: 272IU | Vitamin C: 1mg | Calcium: 284mg | Iron: 1mg