6ozPitted olives, a mix of Castelvetrano and Kalamata is great
4Garlic cloves, smashed and peeled
⅓cupDurant EVOO
2tspZa'atar
2-3 Fresh thyme sprigs
A few pieces of lemon peel
1tspCrushed red pepper flakes
1tbsphoney
½lemon, cut into wedges
A baguette, crusty bread, or crackers for serving
Directions
1
Preheat oven to 375°F. Whisk together the olive oil, zaatar, crushed red pepper flakes, and lemon peel.
2
Place the olives, smashed garlic, thyme leaves and lemon wedges to the prepared marinade. Mix together until evenly coated.
3
Spread the vegetables on a baking sheet lined with parchment paper. Season with salt and pepper. Roast for 40-55 minutes, stirring every 10 minutes, until the vegetables are tender in the center and slightly crisp on the outside.
4
Pat the block of feta dry with a kitchen towel or paper towel, and place in the center of a small baking dish. Surround the block of Feta with the Za’atar Olives and Garlic, ensuring you coat the top of the Feta well with olive oil marinade.
5
Bake until the feta is softened and the oil is bubbling. Carefully pull it out of the oven and drizzle the feta and olives with honey.
6
Broil for about 3-5 minutes, or until the feta is golden and charred on the edges.
7
Drizzle a little more honey to taste over the feta, sprinkle some flakey salt, and serve immediately with crusty bread or crackers.
Ingredients
Ingredients
8ozFeta cheese, preferably in brine
6ozPitted olives, a mix of Castelvetrano and Kalamata is great
4Garlic cloves, smashed and peeled
⅓cupDurant EVOO
2tspZa'atar
2-3 Fresh thyme sprigs
A few pieces of lemon peel
1tspCrushed red pepper flakes
1tbsphoney
½lemon, cut into wedges
A baguette, crusty bread, or crackers for serving
Directions
Directions
1
Preheat oven to 375°F. Whisk together the olive oil, zaatar, crushed red pepper flakes, and lemon peel.
2
Place the olives, smashed garlic, thyme leaves and lemon wedges to the prepared marinade. Mix together until evenly coated.
3
Spread the vegetables on a baking sheet lined with parchment paper. Season with salt and pepper. Roast for 40-55 minutes, stirring every 10 minutes, until the vegetables are tender in the center and slightly crisp on the outside.
4
Pat the block of feta dry with a kitchen towel or paper towel, and place in the center of a small baking dish. Surround the block of Feta with the Za’atar Olives and Garlic, ensuring you coat the top of the Feta well with olive oil marinade.
5
Bake until the feta is softened and the oil is bubbling. Carefully pull it out of the oven and drizzle the feta and olives with honey.
6
Broil for about 3-5 minutes, or until the feta is golden and charred on the edges.
7
Drizzle a little more honey to taste over the feta, sprinkle some flakey salt, and serve immediately with crusty bread or crackers.
Notes
Baked Feta with Za’atar Garlic & Olives / Portland Salt Co.