Olive and Lemon Baked Feta
  • 1cup unsalted crushed tomatoes
  • 1 garlic cloveminced
  • 1tsp crushed red pepper flakes
  • 8oz sheep’s milk feta cheese
  • 1cup pitted green olivesdrained and halved
  • 1tbsp lemon zest
  • 1tbsp rosemary leavescoarsely chopped
  • 1tsp thyme leaveschopped
  • 2tbsp pine nuts
  • 1tsp extra-virgin olive oil
  • freshly ground black pepper
  1. Preheat oven to 400 F.
  2. In small ovenproof dish, stir together crushed tomatoes, minced garlic, and red pepper flakes. Place block of feta cheese in middle of sauce and bake, uncovered, for 10 minutes.
  3. Meanwhile, in bowl, stir together green olives, lemon zest, rosemary, thyme, pine nuts, and olive oil. Spoon mixture over and around feta cheese, return to oven, and bake until mixture is bubbly and cheese is warmed through, about another 10 to 15 minutes. Sprinkle with black pepper and serve straight from the oven alongside veggies, as well as pita and crackers (gluten free if desired).
Recipe Notes

Per serving: 97 calories; 4 g protein; 8 g total fat (4 g sat. fat); 3 g total carbohydrates (2 g sugars, 1 g fiber); 349 mg sodium