OK today when chatting with Matt Swaim on the Sonrise Morning Show/Sacred Heart radio, the subject was cheese – yes, cheese was eaten during Bible times (perhaps not in the form we know today) but in 2 Samuel David is offered “honey, and curds, and sheep and cheese of kine (cow) as provisions. So cheese is indeed an ancient food.

How about having feta as the star of your holiday gathering for an appetizer? Try both of these and let me know which is your fave.

Also, I sincerely hope each of you celebrates our great country with gratitude and love for each other. Happy 4th!

BAKED FETA WITH TOMATOES AND OREGANO
Adapted from Greek friend, Ellen Mueller, who taught this appetizer in a class she and I did on Mediterranean food.

Ingredients

8 oz block feta, sliced or crumbled 

1-3 cloves garlic, minced

1-2 teaspoons dried oregano

1/4 cup olive oil

Red pepper flakes or pepper to taste

2 Roma tomatoes, diced small OR tiny cherry tomatoes, left whole or quartered

Instructions

Preheat oven to 350.

Put feta in small casserole, sprinkle with garlic and oregano, then drizzle with oil and add a bit of pepper flakes, then top with tomatoes. Bake until cheese is soft and oil bubbles, about 20-25 minutes. Watch closely toward the end. Remove and let cool a bit before serving with crostini or pita chips.

The Mediterranean Dish’s Baked Feta

Adapted slightly. 

Ingredients

• ½ red onion sliced
• ½ green bell pepper sliced into rounds (opt)
• 1/2 cup cherry tomatoes halved
• 2 tsp dried oregano
• ½ tsp red pepper flakes  (opt)
• 3 to 4 fresh thyme sprigs (opt)
• Olive oil
• 8 oz Block of quality feta cheese do not crumble
• Fresh mint leaves for garnish (opt)
• Crusty bread or pita chips to serve

Instructions

• Heat the oven to 400 degrees.
• Arrange the onions, bell peppers, and cherry tomatoes at the bottom of a ramekin or oven-safe dish. Sprinkle with 1 tsp oregano, pinch red pepper flakes, and add some of the fresh thyme. Drizzle a bit of extra virgin olive oil. 
• Add the feta on top of the arranged veggies. Season the feta block with the remaining dried oregano, pinch of red pepper flakes and whatever remains of the fresh thyme. Drizzle a generous amount of extra virgin olive oil on the feta and make sure to brush the sides with some of the oil. 
• Place the baking dish on the middle rack of the oven and bake for 20 to 25 minutes (and if you like, you can stick it under the broiler very briefly to add color)  Serve with pita chips or toasted Italian bread.