Warm Feta & Artichoke SpreadPublished on June 10, 2021

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With its Mediterranean-inspired flavours, this dish is ideal as an appetizer or for lunch and is easy to bake in individual portions using smaller oven-safe ramekins. It’s equally delicious made with sheep or goat’s milk feta, or a vegan alternative. Best of all, you can assemble this tasty spread up to 24 hours in advance and refrigerate until you’re ready to bake it.

INGREDIENTS

  • 12–14 oz block (340–400 g) feta cheese
  • 1 can 
  • (398 mL) artichoke hearts, drained and cut in eighths
  • ½ cup 
  • (100 g) slivered sweet red pepper
  • 2 tbsp  (30 g) capers, drained
  • ½ cup  (250 mL) extra-virgin olive oil
  • 1 tbsp  (2.7 g) fresh thyme leaves
  • 2  cloves garlic, minced
  • 1 tbsp  (6 g) freshly grated lemon zest
  • 1 tbsp 
  • (15 mL) freshly squeezed lemon juice
  • Few grinds black pepper
  • Greek pita in triangles, baguette slices or sturdy crackers, to serve

METHOD

  • Preheat oven to 350ºF.
  • Place the block of feta in an oven-safe dish such as a pie plate or shallow casserole dish.
  • Scatter the artichoke hearts, red peppers and capers around the feta (not on top).
  • Combine the olive oil, thyme leaves, garlic, lemon zest and lemon juice; drizzle over the feta and vegetables.
  • Sprinkle freshly-ground black pepper over the vegetables and cheese.
  • Cover the baking dish tightly with a lid or foil, taking care to tent the foil above the level of the food, if needed.  
  • Bake for 45 minutes.
  • Serve hot, using a spoon to spread the cheese, vegetables and herbed olive oil over bread or crackers.

Serves 6–8 as an appetizer.


Paula Roy

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