Oven-baked feta cheese

Ingredients for 2 servings:

• 2 packs of sheep’s cheese, 150 – 200 g each
• 80 g pepper, mild, from the jar
• 2 bell peppers, yellow and orange
• 400 g tomatoes, small
• 2 onions, red
• 3 garlic cloves
• 12 olives, black
• 100 ml olive oil + some for drizzling
• some rosemary sprigs
• 2 tbsp, heaped herbs of Provence
• salt and pepper
• Parsley, flat
• possibly chili flakes

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 50 minutes

Recipe from our favorite Greek restaurant

Preheat oven to 180°C (top/bottom heat). Cut a few thin slices from the tomatoes and onions and set aside for garnishing. Cut the remaining tomatoes and peppers into small pieces. Finely chop the onions and garlic, and thinly slice the peppers and olives. Set aside a few olive slices for garnishing. Heat olive oil in a pan, fry the diced onions and garlic, add the peppers, and fry for 2 minutes while stirring. Then add the chopped tomatoes, peppers, and olives and fry uncovered for another 4-5 minutes while stirring. Season with salt, pepper, chili flakes (if you like it spicy), and the herbs. Divide the vegetables and liquid/oil between ovenproof bowls, arrange the cheese on top, and garnish with tomato slices, onions, and olive slices. Place a rosemary sprig on each side and sprinkle with a few dried herbs. Drizzle with a dash of olive oil and bake for 30 minutes. Sprinkle with fresh parsley and serve with flatbread or baguette. Tip: If using fresh peppers instead of pickled, drizzle with lemon juice after baking.