When life hands you lemons, make this irresistible Lemon Baked Feta. Find more citrus recipes here.
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
- Preheat oven to 400°.
- 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.
- 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.
- 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.
