I might be reaching a bit when I say that Baked Feta, a classic Greek dish, makes the perfect Thanksgiving appetizer. Stay with me for a minute. Growing up on every holiday table my mother always had a charcuterie board that included cherry tomatoes, olives, cheeses, and crudities. Now look at baked feta it offers cherry tomatoes, olives, cheese, and other crudités. Hence, a perfect Thanksgiving appetizer!
Okay, so maybe not your most traditional Thanksgiving appetizer, but one taste of this marvelous softened Greek-inspired dish will have you pushing the turkey aside and asking for more feta, please.
Slice 1 small sliced red onion. Drain 5-ounce jar of marinated grilled artichoke hearts reserving the oil. Layer the onion and artichoke on the bottom of an ovenproof tray or souffle dish. Add two 4-ounce blocks of feta on top.
In a small bowl combine 1½ cups of cherry tomatoes, 2 cloves minced garlic, 2 tablespoons reserved oil from the artichokes,1 teaspoon dried oregano, and 1 teaspoon dried thyme. Season with a coarse salt, like sea salt or kosher, or my smoked sea salt to taste.
Tuck the tomato mixture around the feta and toss 1/3 cup kalamata olives in.
Bake in a 400ºF oven for 18 minutes, until soft. Serve with sliced toasted ciabatta or baked pita chips. If you prefer you can use cut up veggies to scoop up this deliciousness.
I am a sucker for anything with feta and tomato! Who’s with me? – Ella💙
- 1 8 ounce block of feta cheese
- 1 small red onion sliced
- 1 jar 5 ounce artichokes
- 1 ½ cups cherry tomatoes
- 2 clove garlic minced
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- Kosher salt
- 1/3 cup kalamata olives
- Grilled Ciabatta
Preheat oven to 400ºF.
In an ovenproof tray or souffle dish layer the onion and artichokes on the bottom. Add the feta.
In a small bowl combine the tomato, garlic, olive oil, oregano, thyme, and salt. Tuck the tomato mixture around the cheese block. Toss in the olives.
Bake for 18 minutes, until soft. Serve immediately with grilled ciabatta.
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