Summary

Ingredients

• 2 points feta cheese, 150 g each
• 3 tomato (s), dried
• 0.5 ½ onion (s), red
• 1 clove garlic, depending on the size also 2
• 10 dashes olive oil
• 3 olives, black, e.g. Kalamata or green
• Oregano, dried
• Rosemary, dried
• Thyme, dried
• pepper

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Instructions

1. Prepare baking sheet by brushing with olive oil or lining with baking paper, then place the 2 feta cheese blocks on it.
2. In a bowl, combine minced garlic (1 to 2 cloves depending on size), red onion cut into thin strips, roughly chopped sun-dried tomatoes, and roughly chopped olives.
3. Add 10 dashes of olive oil to the mixture and stir well; use the oil from the sun-dried tomatoes container if available.
4. Season each feta block with pepper and sprinkle with dried oregano, rosemary, and thyme to taste.
5. Distribute the topping mixture generously over each feta block; the topping reduces during baking so load it generously.
6. Bake at 175°C (347°F) for 15–20 minutes until the cheese edges are lightly browned and bubbles form on the surface.
7. Serve warm with baguette and salad.