Gabriela’s Gorgeous Baked Feta

P1090126

My beautiful childhood friend Natalie brought this yummy dish along to a BBQ I hosted at my house one sunny afternoon last year. The recipe had been passed onto her many years before by her gorgeous sister Gabriela and it has always been a delicious dish to serve pre dinner with some fresh crusty bread. It’s the perfect way to ease your guests into the main course or just enjoyed casually over a few lovely Vinos.
All I can say is thankyou gorgeous girls as every time I have served this dish I have never had any complaints and only been left with an empty platter dish!!!

INGREDIENTS
Feta 200g block (cut in half length ways)
1/2 cup each of pitted kalamata olives, marinated artichoke hearts, sundried tomato strips and chargrilled eggplant (all of the bottled variety is fine).
1/3 cup fresh torn basil leaves

METHOD
Preheat a moderate oven.
As pictured above line a baking tray with 2 sheets of foil set out like a cross. Place pieces of feta on foil one leaning on top of the other. Evenly arrange antipasto vegetables over the top of the feta. Sprinkle the torn basil leaves over the top, season with salt and pepper and drizzle with some good olive oil.
Gather foil up to create a little cooking dome as shown in picture below. Place into oven and bake for approximately 30 minutes or until feta feels soft when a knife is inserted. Remove from oven.
Transfer the arrangement to your serving platter (I usually slide an egg flip in underneath feta to try to retain the arrangement and lift onto the platter, I then spoon any remaining ingredients left on the foil back over the top).
All you have to do now is arrange your crusty bread to sit pretty with your scrumptious baked feta!

You will notice in the last picture below I used a selection of crackers to serve  with the feta I made yesterday for a morning tea I hosted, but I do like to use the crusty bread especially when it’s being served pre dinner. It’s totally up to you what you serve it with and what variety of antipasto vegetables you might like to use.

P1090129

feta

(Visited 210 times, 1 visits today)

P1090126

My beautiful childhood friend Natalie brought this yummy dish along to a BBQ I hosted at my house one sunny afternoon last year. The recipe had been passed onto her many years before by her gorgeous sister Gabriela and it has always been a delicious dish to serve pre dinner with some fresh crusty bread. It’s the perfect way to ease your guests into the main course or just enjoyed casually over a few lovely Vinos.
All I can say is thankyou gorgeous girls as every time I have served this dish I have never had any complaints and only been left with an empty platter dish!!!

INGREDIENTS
Feta 200g block (cut in half length ways)
1/2 cup each of pitted kalamata olives, marinated artichoke hearts, sundried tomato strips and chargrilled eggplant (all of the bottled variety is fine).
1/3 cup fresh torn basil leaves

METHOD
Preheat a moderate oven.
As pictured above line a baking tray with 2 sheets of foil set out like a cross. Place pieces of feta on foil one leaning on top of the other. Evenly arrange antipasto vegetables over the top of the feta. Sprinkle the torn basil leaves over the top, season with salt and pepper and drizzle with some good olive oil.
Gather foil up to create a little cooking dome as shown in picture below. Place into oven and bake for approximately 30 minutes or until feta feels soft when a knife is inserted. Remove from oven.
Transfer the arrangement to your serving platter (I usually slide an egg flip in underneath feta to try to retain the arrangement and lift onto the platter, I then spoon any remaining ingredients left on the foil back over the top).
All you have to do now is arrange your crusty bread to sit pretty with your scrumptious baked feta!

You will notice in the last picture below I used a selection of crackers to serve  with the feta I made yesterday for a morning tea I hosted, but I do like to use the crusty bread especially when it’s being served pre dinner. It’s totally up to you what you serve it with and what variety of antipasto vegetables you might like to use.

P1090129

feta

(Visited 210 times, 1 visits today)

About the author

Related posts

15 Comments on “Gabriela’s Gorgeous Baked Feta

  1. I love feta and this sounds like a great anti pasta dish!

    Reply
    1. Dannielle

      It’s perfect for this time of year, hope you can try it out!

      Reply
    1. Dannielle

      It is amazing. People comment everytime I make it. Enjoy!!

      Reply
  2. Thank you for sharing on FFF via Bake Play Smile. I can’t believe how easy this is – I have all those ingredients now, might have to make it over this long weekend! Great to meet people who are passionate about food like me

    Reply
  3. How delicious! I’ve just added feta to my grocery list so I can make this! This kind of recipe is exactly what we love to have for a light dinner/tapas style! Thank you so much for linking up with our Fabulous Foodie Fridays party! xx

    Reply
  4. Pingback: Lamington Ice Cream Slice - zamamabakes.com zamamabakes.com

  5. No wonder it is a hit, looks delicious!

    Reply
    1. Dannielle

      It’s so yummy Malinda. Perfect for this time of year.

      Reply
  6. I am a feta fan so this antipasta dish looks right up my alley! And great for winter!

    Reply
    1. Dannielle

      It goes really nice with wine too Dani

      Reply
  7. What an awesome idea, a real showstopper for parties x

    Reply
    1. Dannielle

      It’s always a party fav when I make it Bele. So yummy!

      Reply
  8. All of my favorite things in one dish! Can’t wait to make this during long weekend, thank you for sharing the recipe!

    Reply
    1. Dannielle

      Oh yay I’m so glad you like it Pearl. I think I may have to whip one up this weekend too!

      Reply

Leave a Comment

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