Baked Feta With Herbs

Photo by Tom McCorkle and food styling by Lisa Cherkasky for The Washington Post

Here, a slab of feta cheese is freckled with pepper, baked until it is warm and soft — almost custard like — then sprinkled with tender herbs. Served right in its baking dish with crisp vegetables and pita chips, it’s an impressive appetizer that requires minimal effort.

The cheese may be reheated in a 400-degree oven, until just warmed through.

Ingredients

One 4-ounce slab of feta cheese, about 1/2-inch thick
1 teaspoon extra-virgin olive oil
Generous pinch freshly ground black pepper
Generous pinch crushed red pepper flakes
1 teaspoon finely chopped fresh parsley
1 teaspoon finely chopped fresh dill
Any combination of vegetables such as endive leaves, radish wedges and sliced cucumber, for serving
Pita chips, for serving

Directions

Preheat the oven to 400 degrees. Pat the feta dry with paper towel, then brush both sides of the cheese slab with oil.

Place the cheese slab in an ovenproof dish such as a ceramic baking dish or small cast-iron skillet. Sprinkle it with the black pepper and crushed red pepper flakes. Bake (middle rack) for about 12 minutes, until the cheese is warmed through and has softened but still retains its shape.

Scatter the herbs over the top, and serve with the vegetables and pita chips.

Servings: 4

Calories 90; Total Fat 7 g (Sat Fat 5 g); Protein 4 g; Carb 1 g; Fiber 0 g; Cholesterol 25 mg; Sodium 260 mg; Total Sugar 0 g (including 0 g added sugar)

Baked Feta With Herbs