Rustic Baked Feta
Large slice of Feta cheese
2-3 C. of rustic tomato sauce (if you have extra time, the tomatoes can be roasted in the oven, or low on time you could substitute with a good, quality store-bought marinara)
Chopped Moroccan olives (or substitute with cherry tomatoes)
1 T. parsley or dill to garnish
Loaf of your favorite bread for dipping
Simply put the sauce in an oven-proof container, place a nice thick slice of Feta on top of the sauce and bake at 400 degrees until the sauce is bubbling and the cheese is slightly browned. Garnish with chopped Moroccan olives and flat leaf parsley and a drizzle of really good extra virgin olive oil. Enjoy with a loaf of your favorite bread.
Serves 2-4 as an appetizer.
*Recipe and image courtesy of Chef Jason McClure of Kimpton’s Sazerac Restaurant in Seattle.*