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Baked Feta

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Why I Love This Recipe

From the Sauce du Jour Kitchen

For the Flavors of the Mediterranean Cooking Class - 111

This is my crack! I saw a picture of Baked Feta in a magazine and ran straight to the kitchen. I don't even know what the magazine recipe called for, but I had some amazing Valbreso Feta in my refrigerator so I wasted no time in making my own. I now whip this up constantly, and sometimes I just smear all the ingredients on a piece of sourdough toast and eat it that way.

Use Valbreso Feta; I swear it's the BEST (packed in water, not the dry one) or another great quality French or Greek Feta, or don't even bother because it just won't be the same.

Ingredients You'll Need

1 cup wine-for the cook
1 large chunk best quality Feta (Valbreso brand, if you can find it)
Shaved red onion
Finely diced seeded tomatoes
Thinly sliced garlic
Capers, drained
Pinch of Crushed red pepper flakes
Generous drizzle of Olive oil
A few turns of freshly ground black pepper
Fresh oregano, chopped


Preheat oven to 350.

Cut Feta into blocks about 2” x 4” in size and place in a small baking dish or into individual tin foil packets.

Top with a small amount of shaved red onion, tomatoes, garlic, capers, and pepper flakes.

Drizzle with olive oil, top with fresh oregano and crack some fresh pepper over the top.

Seal packets or cover dish with foil and bake for about 15 minutes.

Serve with a crusty sourdough or baguette slices.

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