Ingredients
Prepare the Za’atar Roasted Feta with Olives, Calabrian Chilis
-
Sheep’s milk feta, blocks 7-8 oz. 2 each
-
Za'atar 2 tsp
-
Olive oil 1 Tbsp
-
Pitted mixed olives (Kalamata, Green) 1 cup
-
Calabrian chiles, sliced 0.25 cup
Prepare the Honey Tahini Vinaigrette
-
Tahini 2 tsp
-
Honey, local 1 Tbsp
-
Lemon, juice only 1 each
-
Olive oil 0.5 cup
Complete the Dish
-
Phyllo crisps or pita chips
Preparation
-
Prepare the Za’atar Roasted Feta with Olives, Calabrian Chilis
- Place the blocks of feta cheese in a small baking dish.
- Sprinkle with za’atar and drizzle with the olive oil.
- Scatter olives and chili peppers on top of the feta.
- Roast at 400 F degrees for 20 minutes.
-
Prepare the Honey Tahini Vinaigrette
- In a small bowl whisk all ingredients except the olive oil.
- Slowly stream in olive oil to create a vinaigrette.
-
Complete the Dish
- Take the Za’atar Roasted Feta with Olives, Calabrian Chilis out of the oven.
- Drizzle the vinaigrette over the Za’atar Roasted Feta with Olives, Calabrian Chiles.
- Serve with phyllo crisps or pita chips.