Baked Feta with Black Olives, Lemon and Thyme

This is merely an introduction to the wonderful world of baked feta.  When baked, the cheese holds its shape but becomes fluffy and spreadable on the inside.  The feta's flavour mellows a bit and it takes on the flavours of whatever you bake it with.  You really can use any toppings your heart or belly desires.  Its wonderful baked with tomatoes, basil and slivers of red onion, or how about mint, green onions and lemon zest.  You can bake it in the oven or even wrap it in foil and throw it on the BBQ.  It can be served as an appetizer with crackers or crostini or it can pass for lunch or dinner with a salad and some crusty bread.  The olives, lemon and thyme together is a flavour combination that I happen to love but feel free to experiment with this to suit your tastes.  Use fresh herbs, veggies, olives, capers, chili peppers, garlic or even nuts...you can't go wrong.

Baked Feta with Black Olives, Lemon and Thyme
Origin: Greece? Adapted by Jaime, Impeccable Taste

Notes:  The ingredients and measurements listed are just guidelines.  Experiment and have fun with the flavours you love. 


Ingredients: 
1 block feta cheese (mine was about 1/2 lb)
freshly ground black pepper
zest of 1 lemon
2 tablespoons olive oil
1/3 cup pitted black olives, roughly chopped
2 teaspoons fresh thyme leaves


Preheat oven to 425 degrees.

Place block of feta in an oven safe baking dish (preferably one you want to serve out of).  Sprinkle feta with black pepper, scatter lemon zest on top and drizzle with olive oil.  Top with olives and thyme.

Bake for 20 about minutes, just keep an eye on it to make sure your toppings aren't getting too toasty.

Serve with a knife and some crusty bread, allowing the eater to assemble their own bites.

Serves 4-6 as an appetizer.