Baked feta with tomato

The Aldeburgh Food Festival is one of my favourite weekends in the year. It was a blue skied sunny day on the Saturday and was in fact, too warm sometimes in the main demonstration tent. We watched Galton Blackiston, Sarah Raven, Valentine Warner, and Thomasina Miers and these demonstrations always give me food for thought. Imbetween, I wanders around looking at the stalls, buying all sorts of fresh produce.

Main marquee at the Aldeburgh Food Festival
Main marquee at the Aldeburgh Food Festival

We had lunch by the river Alde.

Lunch at the Aldeburgh Food Festival
Lunch at the Aldeburgh Food Festival

It was busy and buzzy but there was peace under the trees.

Under the trees at Aldeburgh Food Festival
Under the trees at Aldeburgh Food Festival

I always make a beeline for the High House Fruit Farm stall to buy damsons and stock up with their apple juice

Stalls at the Aldeburgh Food Festival
Stalls at the Aldeburgh Food Festival

I used some of the beautifully coloured tomatoes I bought to make baked feta with olives.

Baked feta and roasted tomatoes
Baked feta and roasted tomatoes

This cheers up any feta and makes a vibrant plate of food which can be eaten hot, with salad, or cold for a lunch box.

INGREDIENTS

2 blocks of feta cheese (200g)
1 small red onion, chopped
1 small red chilli, chopped
Large clove garlic, crushed
450g cherry or small heritage tomatoes, sliced in half
Handful of olives
2 tbsp olive oil
2 or 3 sprigs of thyme

METHOD

1. Put the feta cheeses in an oven proof dish and surround with all the other ingredients, drizzling the olive oil over the top.

2. Cook for 25 mins at 170C. Serve with green salad and some good bread.

 

Author: Kate Roxburgh

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