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!!!
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
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.