Herb Baked Feta Cheese

We are slowly working through the feta.

Three pounds down, seven to go.

Too much” and “feta cheese”  are words that should never be in the same sentence. But every time I look in our fridge or freezer, I get a little overwhelmed by the giant blocks of cheese waiting on us.

We’ve used it in salads, sprinkled it on herb baked eggs (even more delicious with the cheese), and put it on figs. This feta cheese is the best feta we’ve ever had, so I don’t mind just having it crumbled on salads or thrown into a frittata. But I also wanted to make sure that I tried using feta in different ways – this will probably be the only time I have this much feta!

And I’m completely obsessed with our fresh rosemary this year. I don’t know what it is, but I can’t stop using it. I want rosemary on everything: eggs, bread, meat, pasta, and now, feta. Does anyone know if they make rosemary perfume? I might need that to get through the winter once our fresh rosemary is gone.

But not just any feta. One giant block of cheese, drizzled with olive oil and topped with fresh herbs and crushed red pepper, and baked until the feta is heated through and just soft enough to easily swipe onto pita chips.

If all appetizers and snacks were this easy to make, I think I’d have more dinner parties. Maybe it’s time to start!

Who wants some feta?

Herb Baked Feta Cheese

Makes: 8-12 servings

Ingredients:

  • 1 pound block feta
  • 1 Tbsp olive oil
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 1 tsp fresh oregano, chopped
  • 1 tsp fresh rosemary, chopped
  • 1 tsp crushed red pepper

Directions:

  1. Preheat oven to 350 degrees.
  2. Place the block of feta in a small baking dish.
  3. Drizzle the olive oil over the feta and sprinkle the cheese with the salt and pepper.
  4. Top the feta with the oregano, rosemary, and crushed red pepper.
  5. Bake the feta at 350 degrees for 12-15 minutes until the cheese is heated through.
  6. Serve immediately with chips or crackers.

24 comments

  1. Mmmm, warm feta!!! That looks and sounds amazing!

  2. gahhhhhh- that looks amazing. <3 feta…

  3. Oh man, I LOVE baked feta! Excellent choice.

    If you still have some eggplant and basil in your garden, try Jenny’s recipe for ROASTED EGGPLANT “PESTO”. It’s wonderful.

    http://colorhungry.wordpress.com/2010/10/07/jenny-gabor-does-green-acres/#comment-441

  4. My mouth is watering at the thought of this. Amazing!

  5. I’m really jealous of all your feta… :) This sounds wonderful!

    Happy Monday!

  6. This looks amazing! Great to meet you as well this weekend! Stay in touch!

  7. I’ve been dreaming about feta since you told me about how much you had this weekend. I put it on my eggs this morning and I’m going to try this. We love feta! It was so great to meet you!

  8. Wow, how delicious. I have a box of crackers just waiting for this!

  9. sounds great, I love feta cheese

  10. Oh my feta, you are a genius!!!

  11. There is definitely no such thing as too much feta, but you do seem to have a lot! This baked feta looks fabulous! :-)

  12. sounds pretty wonderful to me!

  13. What a beautiful, simple dish! I love feta. There’s recipe for a feta tart on my blog (originally from Saveur) that is a great, easy way to use up a bunch of it.

  14. Oh man does this sound good. Warm, herby feta on pita chips…mmmm.

  15. I’d be happy to help with that excess of feta you have ;-) Love this!

  16. I think there should be a whole line of food-scented perfumes! I want to smell like freshly baked chocolate chip cookies when I go out at night on dates! Then, in the mornings at work, I think my coworkers would be extra nice to me if I smelled like cinnamon rolls!

  17. this is going on my football eats list immediately! my husband and I could easily devour that without a problem :) it looks fantastic!

  18. Be still, my heart! That looks and sounds DIVINE! I want.

Leave a Reply

Your email address will not be published. Required fields are marked *