Baked Feta with Olives, Soppressata and Thyme
Servings: 8 People
Ingredients
For the Baked Feta:
- 1 [7-ounce] block of feta
- ¾ cup diced hard soppressata or salami about ½ of a 6-ounce log
- 1 cup roughly chopped pitted mixed green olives
- 2 cloves garlic minced
- 2 tsp orange zest
- 1 tsp fresh thyme leaves
- 1/3 cup extra virgin olive oil
- 1 tbsp honey
- Fresh cracked pepper
For the Crostini:
- 1 loaf French baguette
- olive oil
Instructions
- Preheat oven to 375 degrees F and line a large baking sheet with parchment paper.
- Place the block of feta in the center of a medium-sized oven-safe baking dish.
- In a small bowl, combine the soppressata, olives, garlic, orange zest, thyme, olive oil and honey. Toss until just combined. Pour around and slightly over the block of feta. Top with a few cracks of black pepper.
- Transfer to the oven and bake for 15 to 18 minutes.
- Meanwhile, slice the French bread and place on the prepared baking sheet. Drizzle with olive oil. Transfer to the oven (on a different rack from the feta) and continue to bake until golden brown and crisp, about 8 minutes, flipping halfway through.
- Remove the crostini from the oven and turn the oven on ‘broil’. Broil, watching carefully, until the feta forms a golden crust around the edges, 2 to 3 minutes.
- Remove from the oven and let cool for 5 minutes. Using a spoon, carefully toss the olives on the side and sprinkle with some fresh thyme leaves.
- Serve with the crostini and spoon/spread the feta onto each crostini, then top with some of the olive/sopressata mixture. Enjoy!
Notes
MAKE AHEAD TIPS: This dish is great to make ahead of a party! Prepare it in the baking dish but don't bake it yet! Simply cover and store in the fridge. When your guests are on the way, remove from the fridge and pop it in the oven and bake it! It may just take a few extra minutes!
HAVE LEFTOVERS? Let it cool, cover, and store in the fridge. To reheat, simply pop in the oven at 350 until it is nice and warm and keep enjoying it!