Oven-baked feta

Ingredients for 1 servings:

• 1 piece(s) feta cheese
• 1 m.-sized tomato(s)
• 1 small onion(s)
• 1 garlic clove(s)
• olive oil
• Herbs of Provence
• pepper
• Parsley, chopped

Instructions

Working time approx. 20 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 20 minutes

First, make the marinade. Pour olive oil (amount as desired) into a small bowl. Add the parsley, pepper, Provençal herbs, and the crushed garlic. Mix everything well. Then remove the feta cheese from the package and place it on a plate or platter. Pour the marinade over the feta, which should then marinate for at least two hours (or longer if desired). You can occasionally spoon over any remaining marinade. Once the marinating time is up, preheat the oven to 200°C (fan/convection oven) (I haven’t tried using top and bottom heat yet, but I’d be happy to hear about your experience). Peel and clean the onion and tomato and slice them thinly. Then, take a slightly larger piece of aluminum foil (or two, crossed over each other) and place the feta on top. Place the tomato and onion slices on top and finally pour over the remaining marinade. Wrap everything tightly so nothing can leak out. The parcel then goes into the oven for 25 to 30 minutes. I recommend serving it with bread of your choice. The cheese doesn’t run, but it does become relatively soft, making it easy to spread on bread, for example. We like to eat this dish for dinner, but it’s certainly also suitable as a light lunch.