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Baked Olives and Feta

Source of Recipe


Kathy Casey






List of Ingredients



• 1-1/2 cups mixed imported olives (not pitted), drained (do not use oil-cured olives)
  
• 1 Tbsp chopped fresh thyme
  
• 2 tsp minced lemon zest
  
• 1/4 tsp red chili flakes
  
• 1 tsp fennel seeds
  
• 2 Tbsp extra-virgin olive oil
  
• 1 thick slice feta (about 7 to 8 ounces)
  






Instructions



1. Lightly oil the bottom of an 8- to 9-inch skillet. I like to use a cast iron pan for baking and serving. In a small bowl, toss the olives with the thyme, lemon zest, chili flakes, fennel seeds and olive oil.
   
   
2. Place the cheese in the center of the pan, then top with the marinated olive mixture -- be sure to get all the goodies out of the olive-tossing bowl and onto the cheese. Some olives will stay on top of the cheese and some will fall to the sides. You can cover and refrigerate at this point, for up to one day.
   
   
3. When ready to bake, preheat the oven to 400 degrees. Bake cheese and olives for about 20 minutes, or until cheese is soft and gooey.
   
   Serve immediately, right out of the pan, with slices of rustic bread, crostini, pita or pita chips.
   
   Serves 10 to 15