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greek baked feta with tomato and barbecued pepper

5.0

(4)

www.glutenfreealchemist.com

Your Recipes

Prep Time: 10 minutes

Cook Time: 40 minutes

Total: 50 minutes

Servings: 3

Author : Gluten Free Alchemist - Kate Dowse (authentically inspired in Greece)

feta herbs pepper

Ingredients

Remove All · Remove Spices · Remove Staples

200 g Greek Feta cheese (1 block)300 g canned chopped tomatoes (approx weight)3 tbsp concentrated tomato puree1 Ramiro or sweet pointed pepper (pre-roasted is best (see NOTES))8 cherry tomatoes (halved (or 2 medium-sized tomatoes - quartered))freshly ground black pepper (to taste)1 tsp dried oregano (or to taste)fresh thyme sprigs or oregano

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Instructions

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Step 1

Pre-heat the oven to 220 C/425 F/Gas 7.

Step 2

If pre-roasting the pepper - See NOTES section below.

Step 3

Mix together the chopped tomatoes and tomato puree and pour into the base of an oven-proof dish.

Step 4

Place the Feta block (whole) on top, pushing down gently to submerge the base layer (leaving the top uncovered).

Step 5

Arrange the sweet (roasted) pepper and halved tomatoes on top of the Feta and around the dish.

Step 6

Top with a good fresh grind of black pepper, a generous sprinkling of dried oregano and some fresh oregano/thyme.

Step 7

Cover the dish with foil and bake for 30 to 40 minutes, until the Feta is very soft. (For a more browned top, remove the foil for the final 10 minutes of roasting).

Step 8

Remove from the oven and serve with crusty bread as a starter or as a side dish with oven roasted potato, white fish, or chicken.