Baked feta and olives with fennel
Photo by Doug Sherring
Olives are a platter staple, especially if you’re going for an Italian theme. This baked antipasti is veering towards a warm salad. I wanted to use the fennel in my garden and I love baked feta — the good-quality stuff will hold its shape and it goes well with these flavours. This baked antipasti is great served warm, but will also keep in the fridge in a sealed jar.
|100 g||Green olives, I used Sicilian|
|100 g||Black olives, I used Kalamata|
|100 g||Feta, cut into cubes|
|1||Fennel bulb, washed and sliced|
|1 tsp||Peppercorns, coloured variety|
|1 bunch||Fresh thyme|
|1 bunch||Fresh rosemary|
|1 bunch||Fresh parsley|
|1 small||Lemon, zest and juice|
|1 pinch||Chilli flakes|
|1 serving||Olive oil, a generous glug|
- Preheat oven to 190C.
- Place olives, feta cubes and fennel into a baking tray.
- Scatter over peppercorns, roughly chopped herbs, lemon zest and juice and chilli flakes.
- Drizzle over the olive oil and give the tray a gentle shake to toss.
- Bake for approximately 15 minutes. Serve warm with crackers or bread, or allow to cool. Will keep for a few days in the fridge in a jar.