Tuesday, July 20, 2010

Baked Feta from Alzace

I got this recipe last winter from a friend of mine, who got it from her family living in Alsace. That is how recipes travel around the world. The moment I heard about this dish I knew it would be one of my favorites. I made some modifications to it, since the original recipe was too generous with oil, but still please do not be surprised with its amount, as feta during baking also releases its own fat. You are supposed to dip a piece of bread in the oil and eat it together with feta.

It is a simple, delicious accompaniment to a glass of red wine, as an aperitif or a dinner appetizer.

I also added extra spices that are worth trying. Instead of herbs I put sometimes just sesame seeds and always a sprinkle of chili flakes and pepper.

It is another recipe that I share because many people after trying it, ask me how to prepare it. I make it in a big oven-proof dish and serve on small aperitif plates, or bake it in small ramekins, and serve directly from them.

Feta baked with herbs
Serves 6-8 people.

1 pound Feta cheese,
1 tbsp Herbs de Provence, but just oregano or sesame seeds will do as well,
12 garlic cloves,
1 tsp chili pepper flakes,
freshly ground pepper,
1 cup good quality Extra Virgin olive oil.

1. Preheat oven to 375F.
2. Cut feta in slices about 1/4 inch thick and spread them in an oven proof dish or put them in small dishes or ramekins, if used.
3. Put garlic cloves around feta slices.
4. Sprinkle it with herbs and, lightly, with chili flakes and pepper.
5. Pour olive oil on feta; it should cover it almost entirely.
6. Bake until feta is gold and garlic soft which should take about 25-30 minutes.
7. Serve warm with a baguette, any white bread, or Middle Eastern bread.

It was a hit during the World Cup final!

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