posted by Katie 11-18-101 9:22 AM
From the Seattle Times:
Baked Olives and Feta
11/2 cups mixed imported olives, not pitted, drained (do not use oil-cured olives)
1 tablespoon chopped fresh thyme
2 teaspoons minced lemon zest
1/4 teaspoon red chili flakes
1 teaspoon fennel seeds
2 tablespoons extra virgin olive oil
1 thick slice feta (about 7 to 8 ounces)
Lightly oil the bottom of an 8- to 9-inch skillet. I like to use a cast-iron pan for baking and serving. In a small bowl toss the olives with the thyme, lemon zest, chili flakes, fennel seeds and olive oil.
Place the cheese in the center of the pan and then top with the marinated olive mixture — be sure to get all the goodies out of the olive-tossing bowl and onto the cheese. Some olives will stay on top of the cheese and some will fall to the sides. You can cover and refrigerate at this point for up to 1 day.
When ready to bake, preheat oven to 400 degrees. Bake cheese and olives for about 20 minutes or until cheese is soft and gooey. Serve immediately, right out of the pan, with slices of rustic bread, crostini, pita or pita chips. Serves 10 to 15
Copyright, 2001, Kathy Casey Food Studios.
Copyright © 2001 The Seattle Times Company