Appetizers ·
Castelvetrano Olives ·
Dipping ·
Easy and Quick ·
Featured ·
SELECT Robust olive oil ·
Tuscan Spice blend ·
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Baked Sheet Pan Feta
Baked Sheet Pan Feta
Submitted by Charlene Hunt
Appetizers
Ingredients
- 1 block (8-12 ounces) feta cheese
- 1 can (14 oz) artichoke hearts, quartered
- 1 pint small tomatoes, halved
- 1/2 cup pitted Castelvetrano olives, halved
- 1 tablespoon Tuscan spice blend
- 2 tablespoons SELECT Robust olive oil
- 1/4 cup Fresh Italian parsley, chopped
- 4-6 cloves garlic, peeled
Directions
- Preheat oven to 350 degrees F. Line a baking sheet with parchment paper and place your block of feta in the center. Surround it with artichokes, olives, tomatoes, and garlic. Drizzle with olive oil, season with Tuscan spice blend, gently mixing to coat evenly.
- Bake 15-20 minutes, or until feta is warmed through and tomatoes are soft. Top with fresh parsley and serve with a crusty baguette.
This recipe is fantastic. Very flavorful and easy to make.
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