Semidriedtomatoandfetafrittatas Recipes

Steps:

• Preheat oven to 180 degree C (160 degree C for fan-forced).
• Lightly grease an 8 cup non-stick muffin tray (or 8 of the cups on a 12 cup tray).
• Combine all ingredients, except feta, in a large bowl and mix well.
• Be careful with the salt as both the parmesan and feta can be salty enough, personally I leave it out.
• Divide the mixture among the 8 muffin cups.
• Top each with some crumbled feta.
• Bake for about 25 minutes or until just set in the centre.
• Serve warm or at room temperature.

Steps:

• For the dressing: In a small bowl, whisk together the balsamic, oregano, honey, salt and pepper. Slowly whisk in the extra-virgin olive oil until combined.
• For the salad: Arrange the sliced tomatoes on a platter. Scatter over the onions and feta. Drizzle with the dressing, then top with the mixed herbs.

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:

• Stir balsamic vinegar, olive oil, and cayenne pepper together in a bowl; fold in sun-dried tomatoes, Kalamata olives, green olives, and garlic. Season with black pepper. Cover bowl with plastic wrap and refrigerate for flavors to blend, at least 2 hours to overnight.
• Arrange cream cheese halves on 2 serving dishes; spoon tapenade over cream cheese.

Steps:

• Preheat oven to 180°C Grease 2 12-hole mini-muffin pans (30 ml capacity) or one 24-hole pan.
• Heat oil to medium high and saute onion and garlic for 3-4 minutes, stirring occasionally, till tender. Set aside to cool for 15 minutes.
• Whisk eggs and sour cream (or ricotta) in a large bowl till well-combined. Add onion mixture, semi-dried tomatoes and feta. Season with salt and freshly ground black pepper to taste. Stir with fork till well combined.
• Spoon mixture into muffin holes until almost full. Bake for 13 to 15 minutes or until puffed and golden, then cool in pans for 5 minutes.Turn onto wire rack to cool.
• Top each cooled frittata with 1/2 tsp sour cream (or ricotta/mustard), 1 cherry tomato quarter and a tiny sprinkle of chives. Sprinkle with freshly ground black pepper.