Baked Feta Cheese and Tomatoes

Baked Feta Cheese and Tomatoes

Serves: to serve 4

Prep Time: 5 Minutes

Cook Time: 15 Minutes

Ready In: 20 mins

8 oz - Greek Feta cheese

4 medium-sized - tomatoes

½ teaspoon - dried Oregano or Thyme

  - salt and pepper

  - olive oil

  1. Lay a sheet of tin foil - about 12" x 24" (30cm x 60cm) - on a flat surface and fold a crease along the half-way point (you will place the ingredients on one half and fold over the other half as a 'lid'). Place the block of feta close to the crease, roughly central across the width.
  2. Cut the tomatoes in six or eight segments (more if they are big tomatoes) and pile around and on top of the Feta. Sprinkle with the Oregano (or Thyme if you prefer), add salt and freshly ground pepper to taste then drizzle plenty of Olive Oil over the top
  3. Fold the tin-foil in half along the crease you made earlier, leaving you with three open sides. On each open side, fold the layers of foil tin-foil over twice, squeezing them together with finger and thumb to form a good seal.
  4. Place the parcel on a baking tray in a preheated very hot oven (Mk 9 - 475ºF - 240ºC) for 15 minutes. Carefully open the parcel (there will be hot steam!). If the Feta hasn't totally melted return to the oven for another three or four minutes.