A block of feta cheese becomes a luscious and creamy spread for pita wedges and vegetables.
Serves 10
Preheat the oven to 400F (200C) (gas 6)
Preheat the oven to 400F (200C) (gas 6)
1 cup (130 g) each: crushed organic tomatoes and pitted green olives, drained and halved
1 minced organic garlic clove
1 tsp. crushed red pepper flakes
8 ounces (225 g) (dairy-free) block of feta cheese
1 Tbs. (15 ml) organic lemon zest
1 Tbs. (15 g) rosemary leaves coarsely chopped or 1 tsp. (5 g) dried rosemary
1 tsp. (5 g) chopped thyme leaves
2 Tbs. (30 g) pine nuts
1 tsp. (5 ml) olive oil
black pepper
1. Stir together crushed tomatoes, garlic, and red pepper flakes.
2. Place block of feta cheese in the middle of sauce and bake, uncovered for 10 minutes.
1 tsp. crushed red pepper flakes
8 ounces (225 g) (dairy-free) block of feta cheese
1 Tbs. (15 ml) organic lemon zest
1 Tbs. (15 g) rosemary leaves coarsely chopped or 1 tsp. (5 g) dried rosemary
1 tsp. (5 g) chopped thyme leaves
2 Tbs. (30 g) pine nuts
1 tsp. (5 ml) olive oil
black pepper
1. Stir together crushed tomatoes, garlic, and red pepper flakes.
2. Place block of feta cheese in the middle of sauce and bake, uncovered for 10 minutes.
3. Stir together green olives, lemon zest, rosemary, thyme, pine nuts and olive oil.
4. Spoon mixture over and around the feta cheese.
5. Return to the oven and bake until mixture is bubbly and cheese is warmed through, about 10-15 minutes.
6. Sprinkle with black pepper and serve from the alongside organic vegetables, (gluten-free) pita and crackers.
4. Spoon mixture over and around the feta cheese.
5. Return to the oven and bake until mixture is bubbly and cheese is warmed through, about 10-15 minutes.
6. Sprinkle with black pepper and serve from the alongside organic vegetables, (gluten-free) pita and crackers.
