For the baked feta

100g/3½oz feta cheese

2 sprigs fresh thyme, leaves only

3 tbsp olive oil

½ tsp chili flakes

4 vine ripened tomatoes halved

For the olive tapenade

100g/3½oz pitted black olives

1 tbsp garlic infused oil

4 tbsp fresh parsley, chopped

2 tbsp olive oil

Serves - 4


Preheat the oven to 200C/390F/Gas 6.  For the baked feta, place the feta on a baking tray. Drizzle with the olive oil and sprinkle with the thyme leaves, tomatoes and chili flakes.

Cook in the oven for five minutes, or until golden.  For the olive tapenade, place the black olives, garlic infused oil and chopped parsley into a mini food processor. Add half of the olive oil and blend.

Continue adding the olive oil until you have a smooth paste - you may not need to use all four tablespoons of the oil.

Serve the feta and tomatoes with the tapenade.

Recipe adapted from: Good Food
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*We recommend the help  of a registered dietician Low FODMAP Recipe and Gluten Free Recipe - Baked feta with olive tapenade