Feta with pomegranate topping
This is an amazing recipe to have in your repertoire. It is not only impressive and easy to prepare, it takes almost no time at all. That kind of recipe that you need around the festive season, when things get out of hand or unexpected guests turn up. Rosemary is available all year round and you can replace the pomegranate seeds with dried cranberries or quartered cape gooseberries (physalis peruviana).
Ingredients
- 2 feta rounds, pad dry
- 3 springs rosemary each 10 cm long, stripped and chopped finely
- 40 g walnuts or pecan nuts, roughly chopped
- 1 tbsp olive oil
- salt and pepper
- 1 tbsp runny honey
- 2 tbsp pomegranate seeds
Instructions
- Preheat the oven to 200 degrees CPlace some baking paper in your oven-proofed dish and put the feta rounds next to each other into the baking dishMix the chopped rosemary, nuts, oil, salt and pepper and top the cheese with it.Drizzle the honey over the nuts and bake for 10 minutes in the preheated oven.Take the dish out of the oven, sprinkle the pomegranate seeds on top and decorate with the extra rosemary, serve immediately.There might be some liquid left in your baking dish. You can drizzle some of that liquid over the feta if you like.It is delicious served on it's own or with a slice of crusty ciabatta.