Baked Feta Cheese With Sun Dried Tomato And Capers

Name: Baked Feta Cheese With Sun Dried Tomato And Capers
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Sun dried tomato, oregano and thyme paste; 1 cup sun dried tomatoes (the kind that need to be rehydrated before using); 1/2 cup olive oil; 8 sprigs thyme, leaves picked and chopped; 6 sprigs oregano, leaves picked and chopped; salt and pepper to season; Feta cheese; 1 block of feta cheese; 1 quantity of sun dried, oregano and thyme paste; 2 tablespoons capers; 1-2 sprigs thyme, leaves picked; 1 sprig oregano, leaves picked and chopped roughly.; crusty sourdough bread to serve

Servings: persons

Sun dried tomato, oregano and thyme paste
1 cup sun dried tomatoes (the kind that need to be rehydrated before using)
1/2 cup olive oil
8 sprigs thyme, leaves picked and chopped
6 sprigs oregano, leaves picked and chopped
salt and pepper to season
Feta cheese
1 block of feta cheese
1 quantity of sun dried, oregano and thyme paste
2 tablespoons capers
1-2 sprigs thyme, leaves picked
1 sprig oregano, leaves picked and chopped roughly.
crusty sourdough bread to serve

1
Rehydrate your sun dried tomatoes by covering with boiling water and leaving to soak for about 20 minutes.
2
Drain the sun dried tomatoes and pat dry. Use a hand held blender to blitz the sun dried tomatoes and olive oil to a smooth paste. When ready stir through the herbs and season to taste. (This can also be used as a marinade, spread, dip or to add extra flavour to pasta sauces- it will keep for 2 weeks refrigerated in an airtight jar.)
3
Note: If you are using sun dried tomatoes that have been preserved in oil, use the oil from the jar rather than olive oil- it will give added flavour. You may not need the same quantity of oil, so start with a 1/4 cup. You are looking for a thick paste consistency.
4
Lay a large piece of baking parchment on a flat surface. Spread 1/4 of the sun dried tomato paste in the centre and place the block of feta cheese on top. Cover with 1/2 the remaining sun dried tomato paste (reserving some for later)
5
Sprinkle with the extra herbs and a little olive oil, and wrap well with the baking parchment.
6
Bake in a preheated oven (180'C, 350'F, gas mark 4) for 15 minutes.
7
When ready , remove from the oven and tear away enough parchment to expose the cheese, making sure there is enough left to hold in all of the juices. Sprinkle with the capers and serve straight away with crusty bread and remaining sun dried tomato paste.

501

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: Sun dried tomato, oregano and thyme paste, 1 cup sun dried tomatoes (the kind that need to be rehydrated before using), 1/2 cup olive oil, 8 sprigs thyme, leaves picked and chopped, and more.

Yes, Baked Feta Cheese With Sun Dried Tomato And Capers falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!