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