Odysea & Maldon Salt’s Baked Feta with slow roasted tomatoes, peppers and pomegranate molasses
We’re celebrating late summer eating with our friends at Maldon Salt who’ve created this gorgeous autumnal take on the infamous TikTok trend for Baked Feta. The tangy, rich flavour of baked feta is perfect to share with friends now the evenings are getting cooler. This recipe also features our flame roasted red peppers which give a gentle, mellow sweetness to the slow baked feta. Pomegranate molasses bring it all together with it’s vibrant colour and add perfect sweet-sour notes to this savoury dish, in much the same way as a fine balsamic.
400g Mixed Cherry Tomatoes
3 Banana Shallots, Peeled and Sliced in Half Lengthways
2-3 Odysea Roasted Red Peppers, Finely Sliced
3 Tbsp Odysea Extra Virgin Olive Oil
3 Garlic Cloves, Crushed
Handful of Oregano and Thyme
1 Tbsp Odysea Pomegranate Molasses
2 Tbsp Pomegranate Seeds, To Garnish
Fresh Oregano, To Garnish
A Pinch of Maldon Salt
Toasted Sourdough, To Serve
- Preheat the oven to 180C.
- In a large baking tray place the block of feta in the middle. Then arrange the cherry tomatoes, shallot halves and sliced red peppers around the feta.
- In a small bowl, whisk together the olive oil, garlic and herbs and then drizzle over the whole dish. Bake in the oven for 35 – 40 minutes until the feta is golden and the vegetable has softened. Remove from the oven and drizzle with pomegranate molasses and scatter with the pomegranate seeds and fresh oregano leaves. Add a pinch of Maldon Salt and serve with toasted sourdough bread.