Baked Feta is a thing of beauty. In my experience even people who claim not to like Feta tend to love it in this form. Cooking the Feta makes it fluffy and light and the flavour is much milder and creamier. You can add anything you like to your baked Feta but in this recipe I used rosemary, lemon and chilli. Finish it with a glug of good quality olive oil and a drizzle of runny honey before serving. You can bake the Feta in the oven if you don’t have a BBQ, cook at 200C for 15-20mins. Serve as part of a mezze dish or with some crusty bread or salad.
(serves 2 as a main dish or more as part of a mezze)
2 slices lemon
1 sprig rosemary, cut into 3 pieces
1 chilli, cut in half
Chopped parsley to garnish (optional)
Take two or three sheets of aluminium foil, place the Feta on the foil then loosely pull the edges of the foil around the Feta to make a sort of tray to stop any liquid escaping. Place slices of lemon on top of of the Feta along with the rosemary, chilli and black pepper.
Once the BBQ is hot place the Feta in it’s foil on the grill and cook for about 20mins or longer, basically until it becomes fluffy and starts to caramelise.
Carefully transfer the Feta to a serving dish then drizzle with olive oil, honey and a sprinkling of fresh, chopped parsley.