Baked Feta Cheese Recipe

*Besides reading and writing, one of my passions is probably cooking. No matter from what culture we are from, or what language we speak or how we grew up, food brings everyone together. I usually cook a couple times a week (depending on how busy my schedule is) and love to share my favorite recipes with everyone who loves food just as much as I do!*


Some time ago, me and my boyfriend Peter encountered an absolutely mind-blowingly delicious baked feta dish at one of our local restaurants. Too scared to ask them for the recipe, we decided to just go ahead and wing it ourselves at home from the ingredients that we remembered. After countless times of making this ourselves at home (and going back to the restaurant a few times to try the dish again), we’ve finally perfected this dish and all of its cheesy deliciousness. 


Ingredients: 

  • 2 feta cheese rectangles (around 200g/7 ounces each)
  • 1 large onion
  • a whole jar of non spicy, very mild green Italian pepperoncini – (if you don’t know what those are please see this
  • 2 large tomatoes
  • a handful of black or green olives 
  • 2-3 cloves of garlic (depending on how much you like garlic) 
  • fresh rosemary and thyme leaves
  • some olive oil
  • a whole baguette (either buy one fresh or get an oven-bake one and bake it alongside the feta dish in the oven – you’ll need to either take it out early or place it in later for the times to match up and so that you don’t burn it)
  • a glass baking dish
  • a working oven

Instructions: 

  1. Preheat the oven to 200°C/390°F
  2. Place the two feta pieces side by side on the baking dish
  3. Chop up the onion and heat it up in a pan briefly until translucent 
  4. Cut the tomatoes into small cubes
  5. Cut the olives into halves or quarters
  6. Cut off the stem of the pepperoncinis, and then cut it sideways into smaller pieces (if you prefer, you may also remove the seeds from the inside by first slitting the pepper in the middle and scrapping the seeds out. This is also something you should do if the pepper isn’t very mild.) 
  7. Place the already-cooked onions onto the feta pieces
  8. Scatter the tomato, olive and pepperoncini pieces around the feta pieces 
  9. Cut up your garlic cloves and also scatter them around the dish
  10. Wash the rosemary and thyme leaves and put them on top (equally distributed)
  11. Drizzle some olive oil on top of it all 
  12. Bake for 15-20 minutes – poke a fork into the center of the cheese after 15 minutes and if it is nice and soft take it out)
  13. Serve with the freshly baked baguette

Please let me know if you made the dish and whether you liked it! 




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