Roasted feta & olives

By Julie Van Rosendaal on November 18, 2015

Salty, briny feta and olives keep well in the fridge. If you have some on hand, you’re minutes away from a warm, rustic skillet full of roasted cheese your guests will love. Douse everything in a glug of good olive oil, run it under the broiler and serve warm, straight from the skillet, with pita bread or chips, crusty baguette or crackers.

Ingredients

feta (a slab, or in chunks)
good-quality olives
chopped fresh rosemary or thyme
grated orange or lemon zest
extra-virgin olive oil
pinch of red chili flakes or freshly ground black pepper

Directions

Preheat the broiler to medium-high.

Put a slab or chunks of feta into a small cast iron skillet, and surround it with olives. Scatter with chopped fresh rosemary or thyme and a bit of grated lemon or orange zest. Drizzle with olive oil and sprinkle with chili flakes or black pepper. Broil for a few minutes, until the feta is starting to melt and the olives are warm and beginning to blister.

Serve warm, with pitas, crusty bread or crackers. (Don’t forget a small dish for the olive pits.) Serves a crowd.

 

Originally published in ParentsCanada magazine, November/December 2015.


By Julie Van Rosendaal| November 18, 2015

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