Baked Feta with Tomatoes (Saganaki)
Appetizers • Bulgarian
Description
This appetizer is quite salty, so it pairs well with cold beer.
Ingredients
- Tomatoes 1⅕ pieces
- Feta cheese 20 oz
- Olive Oil 2 tablespoons
- Olives stuffed with lemon 6 pieces
- Herbes de Provence to taste
Step-by-Step Guide
Step 1
Cut the foil into 4–5 squares, each at least 25 cm on each side. Slice the feta cheese into pieces about 2 cm thick. Cut the tomatoes into rings. Optionally, you can blanch the tomato in boiling water and remove the skin, but this step can be skipped. Brush each piece of foil with olive oil, place a slice of feta in the center, top it with a tomato, and generously sprinkle with herbs. Fold the edges of the foil to create a sort of envelope.
Step 2
Preheat the oven to 390°F, and place the feta envelopes on a rack.
Step 3
Remove the baked feta from the foil, place it on a plate, and garnish with olives.
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