Baked Feta Cheese With Onions Red Pepper Tomatoes Recipes

Steps:

• Heat the oven to 400 degrees with a rack set in the lower third. On a sheet pan, combine the broccolini, tomatoes, onion and lemon slices with the olive oil and toss. Add cumin and red-pepper flakes, season with salt and pepper, and toss again until evenly coated. Nestle the feta slices into the vegetables. (It's OK if they break apart a little.)
• Roast 15 to 20 minutes, stirring halfway through but leaving the feta in place, until the broccolini is charred at the tips, the stems are easily pierced with a fork and the tomato skins start to blister and break down.
• Serve over orzo or farro. Drizzle with olive oil and serve with the remaining lemon half for squeezing. Top with fresh herbs, if using.

Steps:

• Preheat the oven to 220°C/425°F/Gas Mark 7
• You will need two individual serving dishes that can go into the oven.
• De-seed and cut the bell pepper length ways into 3 cm strips.
• Brush the pepper slices in a little oil and place on a preheated non stick baking tray and roast for about 20 minutes. Remove from the oven.
• Char the skin of the pepper slightly with a cooks blow torch if you think the skin isn't looking nice and roasted. Put the peppers to one side.
• Now, in a saucepan, melt the butter and the olive oil.
• Slice the onion thinly and finely chop the garlic. Add the onion and garlic to the saucepan. Over a low heat, cook until soft but not coloured.
• Cut the feta cheese into 2cm cubes.
• Using individual serving dishes, layer the onions, with the thinly sliced tomatoes and the roasted red pepper slices.
• Top with the cubed feta cheese. Finish by sprinkling with the grated parmesan cheese. Sprinkle a pinch of paprika on top of each dish.
• Cover with aluminium foil (trying not to touch the cheese) and bake in the oven for about 15 minutes. Uncover and bake for another 5 to 10 minutes, or until the feta starts to get a nice colour.
• Take care not to cook too much as it looks better if the feta stays in cubes.
• Serve with nice fresh crusty bread.

Steps:

• Preheat the oven to 425˚F.
• Slice the pearl tomatoes horizontally (each one in four pieces) and place on paper towels to drain. (If you are using one large tomato, cut the end pieces and slice the rest in six slices). After 3-4 minutes, turn them over and place on new paper towels. Cut the pepper into four rings and set aside.
• Oil well a small, shallow ceramic baking dish (or four individual ceramic ramekins) and place half of the tomato slices at the bottom. Sprinkle with some sea salt and crushed pepper flakes. Top with half the bell pepper slices.
• Arrange the two Feta pieces on top of the tomato/pepper layer, place the remaining tomato slices on top of each piece of cheese, and place the rest of the bell pepper rings on the tomato. Drizzle liberally with the extra virgin olive oil, sprinkle with oregano and some more pepper flakes, and transfer to the middle of the oven.
• Bake for about 25 minutes, or until the feta turns a light-golden color and the oil is sizzling. If you want to deepen the color, you can place the dish under the broiler for 1-2 minutes at the end of the cooking time.
• Brush some olive oil on the slices of good, multigrain bread, and grill on both sides. Serve the baked feta immediately with some warm grilled bread.