Hot feta with shallots and herbs
Shallots are diminutive onion-like bulbs but with a more refined flavour than onions and they are also less sulphurous. Shallots are now widely available and recently a new variety has made it onto supermarket shelves. This is the torpedo-shaped banana shallot that is longer than the traditional varieties and perhaps a little milder. Shallots are great in casseroles and slow cookers because, unlike onions, they don't require initial sautéing to rid them of any raw flavour.
- Preheat the oven to 200C.
- Place the feta in a shallow baking dish. Sprinkle with the olive oil, balsamic vinegar, shallot, rosemary, herbs and black pepper.
- Bake for about 10 minutes, until the cheese starts to melt. Serve with crusty bread as a nibble.