Baked Feta Cheese With Onions Red Pepper Tomatoes Recipes

Steps:

• Preheat the oven to 220°C/425°F/Gas Mark 7
• You will need two individual serving dishes that can go into the oven.
• De-seed and cut the bell pepper length ways into 3 cm strips.
• Brush the pepper slices in a little oil and place on a preheated non stick baking tray and roast for about 20 minutes. Remove from the oven.
• Char the skin of the pepper slightly with a cooks blow torch if you think the skin isn't looking nice and roasted. Put the peppers to one side.
• Now, in a saucepan, melt the butter and the olive oil.
• Slice the onion thinly and finely chop the garlic. Add the onion and garlic to the saucepan. Over a low heat, cook until soft but not coloured.
• Cut the feta cheese into 2cm cubes.
• Using individual serving dishes, layer the onions, with the thinly sliced tomatoes and the roasted red pepper slices.
• Top with the cubed feta cheese. Finish by sprinkling with the grated parmesan cheese. Sprinkle a pinch of paprika on top of each dish.
• Cover with aluminium foil (trying not to touch the cheese) and bake in the oven for about 15 minutes. Uncover and bake for another 5 to 10 minutes, or until the feta starts to get a nice colour.
• Take care not to cook too much as it looks better if the feta stays in cubes.
• Serve with nice fresh crusty bread.

Steps:

• Preheat the oven to 400 degrees F.
• Lightly grease a 9-by-13-inch baking dish with some cooking spray, then set aside.
• In a large bowl, whisk together the olive oil, vinegar, garlic, salt and pepper. Add the tomatoes and peppers and toss to coat.
• Add the tortellini and chicken stock to the baking dish. Place the feta on top of the tortellini. Add the cherry tomatoes and peppers, along with any liquid in the bowl.
• Bake until the tomatoes and peppers are soft and starting to brown, about 35 minutes.
• Top with torn basil leaves and serve warm.

Steps:

• Preheat the oven to 425˚F.
• Slice the pearl tomatoes horizontally (each one in four pieces) and place on paper towels to drain. (If you are using one large tomato, cut the end pieces and slice the rest in six slices). After 3-4 minutes, turn them over and place on new paper towels. Cut the pepper into four rings and set aside.
• Oil well a small, shallow ceramic baking dish (or four individual ceramic ramekins) and place half of the tomato slices at the bottom. Sprinkle with some sea salt and crushed pepper flakes. Top with half the bell pepper slices.
• Arrange the two Feta pieces on top of the tomato/pepper layer, place the remaining tomato slices on top of each piece of cheese, and place the rest of the bell pepper rings on the tomato. Drizzle liberally with the extra virgin olive oil, sprinkle with oregano and some more pepper flakes, and transfer to the middle of the oven.
• Bake for about 25 minutes, or until the feta turns a light-golden color and the oil is sizzling. If you want to deepen the color, you can place the dish under the broiler for 1-2 minutes at the end of the cooking time.
• Brush some olive oil on the slices of good, multigrain bread, and grill on both sides. Serve the baked feta immediately with some warm grilled bread.

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Combine cherry tomatoes, bell pepper, onion, olive oil, garlic, lemon juice, lemon zest, red pepper flakes, black pepper, Italian seasoning, basil, and sea salt in a 13x9-inch baking dish.
• Make room in the middle of the pan and add block of feta cheese. Flip in oil, making sure cheese remains intact and becomes well coated.
• Bake in the preheated oven until the cherry tomatoes begin to blister and split, 40 to 45 minutes.
• Meanwhile, bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain and reserve about 1 cup of the pasta water.
• Remove feta-tomato mixture from the oven. Mash garlic, tomatoes, onions, and peppers with a heavy spoon and mix with the feta cheese, creating a sauce. Stir in spinach and cooked pasta. The spinach will get cooked from the heat of the pasta sauce and pasta. Add pasta water, a little at a time if needed, to reach desired consistency. Mix well and serve.

Steps:

• Preheat oven to 450 degrees.
• Peel onions, leaving root end intact.
• Trim top third of each onion and save for another use.
• Arrange onions, cut side down in an 8" square baking dish that has been sprayed with cooking spray.
• Add chicken broth to pan and cover with foil.
• Bake for 30 minutes, uncover and bake an additional 30 minutes.
• Carefully turn onions over and bake for 30 more minutes until onions are soft and liquid has almost evaporated.
• Preheat broiler.
• Combine feta, breadcrumbs, thyme and pepper.
• Gently pat cheese mixture evenly onto cut sides of onions.
• Broil until cheese begins to brown - about 1 minute.

Steps:

• Preheat broiler.
• Cut cheese into 1/2-inch-thick slices and divide evenly among 4 small flameproof baking dishes (or arrange in 1 layer in a large one). Sprinkle oregano and pepper over cheese.
• Stir together roasted peppers, olives, and oil in a small bowl, then spoon mixture over and around cheese.
• Broil 2 to 4 inches from heat until edges of cheese are golden, about 5 minutes.