Roasted Feta With Grapes and Olives 4.000

Tom McCorkle for The Washington Post; food styling by Lisa Cherkasky for The Washington Post

Dec 6, 2019

This baked cheese appetizer has all the glitz of an elaborate cheese board, with a more restrained shopping list and a guarantee that it’ll be good. From the pan it’s cooked in, lop up a jagged piece of feta, crisp on top and silky-warm inside, a juicy grape and a meaty olive, all draped in a spiced oil. You could also embellish further with nuts or honey or lemon zest, or dig in just as it is.


Servings:
4

When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 4 servings

Ingredients
  • 1 tablespoon extra-virgin olive oil, plus more as needed
  • 1/2 cup (2 3/4 ounces) seedless red grapes
  • 1/3 cup (1 1/2 ounces) pitted and halved Kalamata olives
  • 1/2 teaspoon fennel seeds, crushed
  • 1/2 teaspoon crushed red pepper flakes
  • Freshly ground black pepper
  • 8 to 10 ounces feta cheese (in a block)
  • Good, crusty bread slices, for serving

Directions

Preheat the oven to 425 degrees with the rack in the middle. Oil a small, oven-proof casserole dish or cast-iron pan. Add the grapes, olives, 1 tablespoon olive oil, fennel seeds, red pepper flakes and a few grinds of black pepper, and stir to combine.

Break the block of feta up into four irregular pieces, then nestle them among the grapes and olives. Drizzle with more olive oil, then bake, 20 to 25 minutes, until the grapes are softened and the feta is browned in spots.

Serve right away with crusty bread.

Rate it

Recipe Source

From recipe developer Ali Slagle.

Tested by Olga Massov.

Email questions to the Food Section.

Email questions to the Food Section at food@washpost.com.