Baked feta with roasted grapes and rosemary Hot-smoked salmon, gnocchi and spinach bake Raspberry chocolate pots
Baked feta with grapes and rosemary
SERVES 4 AS A STARTER | PREP 5 MINS | COOK 35 MINS | EASY | V
A block of feta plus some grapes makes this a starter with zero-minute prep time on the day as can you can get it ready the day before.
Put two sheets of foil just larger than an A4 piece of paper over one another on a worksurface. Position a 200g block of feta in the middle. Add 200g of red grapes around the feta, along with 1-2 rosemary sprigs, broken into smaller sprigs. Drizzle with 2 tbsp of olive oil, ½ tbsp of runny honey and a crack of black pepper. Scrunch up the sides and seal the parcel. Chill until ready to serve – up to 24 hrs. Heat the oven to 200C/180C fan/gas 6 and bake for 30-35 mins or until the grapes have burst and the feta is soft. Serve with warmed focaccia for dunking.
PER SERVING 218 kcals | fat 15.7G | saturates 7.7G carbs 11G | sugars 11G | fibre 0.7G | protein 8G | salt 1.3G
This story is from the September 2022 edition of Olive.
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This story is from the September 2022 edition of Olive.
Start your 7-day Magzter GOLD free trial to access thousands of curated premium stories, and 8,500+ magazines and newspapers.
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