Baked Feta
Simultaneously spicy and sweet, this delicious baked feta is perfect for a starter, served warm with toasted tuscan pittas
SERVES
6-8 as a starter
PREP TIME
10 mins
COOKING TIME
15 mins, then grill for 3-4 mins
Ingredients
Pinch of Carla's Crushed Chillies
Carla's Tuscan Blend, to taste
Pack of plain pitta breads
200g pack of feta
1½ tbsp clear honey
Drizzle of olive oil
1 finely sliced banana shallot
1 garlic clove, thinly sliced
Good pinch of chilli flakes
Instructions
First, preheat the oven to 180 degrees fan and place your feta into an ovenproof dish, or make a parcel with foil and parchment paper layered together and place the feta in the middle.
Use scissors to cut the pitta breads into long triangle shapes, and set aside.
Next thinly slice the shallot and garlic clove, and place on top of the feta, evenly distributed.
Then drizzle with the olive oil and honey, and sprinkle with a good pinch of crushed chillies.
Fold up the foil and paper around the feta to form a parcel, scrunch to seal, then put on a baking tray with the pitta triangles.
Spray the pittas with olive oil, or drizzle a little oil over and use a pastry brush to ensure each piece is coated, then sprinkle over Carla's Tuscan Blend to generously cover them.
Bake for 15 minutes, then remove the tray from the oven and put the Tuscan Pitta Chips on a board (keep warm).
Heat the grill to high, then grill the feta parcel on the tray for a few more minutes. Unwrap and serve the feta in its paper, scattered with a handful of chopped fresh parsley (if desired) and with the Tuscan Pitta Chips.