Lemon Baked Feta
 
Makes 6 Servings
Ingredients
  • 1 (16-ounce) package creamy feta cheese packed in brine, drained
  • 4 tablespoons olive oil, divided
  • 2 teaspoons Cajun seasoning
  • 2 tablespoons chopped preserved lemon
  • 6 to 8 (¼-inch-thick) slices lemon, divided
  • 1 (8-ounce) container assorted cherry tomatoes
  • ¼ cup seedless kalamata olives
  • ¼ cup seedless Castelvetrano olives
  • 4 (4-inch) pieces lemon peel
  • 2 tablespoons fresh lemon juice
  • 3 sprigs fresh thyme
  • 3 sprigs fresh rosemary
  • Toasted baguette slices, to serve
  • Garnish: fresh rosemary
Instructions
  1. Preheat oven to 400°.
  2. In a 9-inch square baking dish or a 9-inch ovenproof skillet, place feta in center; drizzle with 1 tablespoon oil, and sprinkle with Cajun seasoning. Top feta with preserved lemon and 4 lemon slices.
  3. In a medium bowl, combine tomatoes, all olives, lemon peel, lemon juice, and remaining 3 tablespoons oil. Pour tomato mixture around feta; arrange thyme, rosemary, and remaining 2 to 4 lemon slices on top of tomato mixture.
  4. Bake until feta is slightly melted and light golden brown and tomatoes are cooked, about 20 minutes. Discard rosemary and thyme. Serve with bread. Garnish with rosemary.
Recipe by Louisiana Cookin' at https://louisianacookin.com/lemon-baked-feta/