Mediterranean feta from the oven

Ingredients for 2 servings:

• 2 packs of feta cheese, 150 g each
• 3 tomatoes, dried
• ½ onion(s), red
• 1 clove(s) garlic, depending on size also 2
• 10 dashes olive oil
• 3 olives, black, e.g. Kalamata or green
• e.g. dried oregano
• e.g. rosemary, dried
• n. B. Thyme, dried
• n. B. Pfeffer

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 30 minutes

Without aluminum foil

Brush a baking sheet or dish with olive oil or line it with parchment paper, and place the feta blocks on top. Press the garlic clove into a bowl, slice the onion, roughly chop the sun-dried tomatoes and olives, and add them. Then coat with olive oil (you can also use the oil used to marinate the sun-dried tomatoes), and mix everything together in the bowl. Sprinkle each feta piece with pepper, oregano, rosemary, and thyme, then spread the onion, tomato, and olive mixture on top. Use as much as you like, but you can load it up generously, as the topping will lose some volume during baking. Bake in the oven at approximately 175°C (350°F) for about 15-20 minutes. When the cheese is lightly browned around the edges and has small bubbles, it’s ready. Enjoy with baguette and salad. The quantities are generously calculated for 2 people, but it’s certainly enough as an appetizer for 4 people.