Globe-cooking recipe : Soft-Baked Feta (Mexico)

This is so simple, it barely warrants a recipe post, but I'll share it with you all the same. Madhouse Daddy picked up some herb-infused feta in olive oil which was a total and accidental shortcut (I'd just put plain feta on the shopping list !) but you could change the spices and toppings to suit your tastes anyway.

Soft-Baked Feta

500g feta cheese

2 garlic cloves, chopped

1/2 tsp dried oregano

10 sprigs fresh thyme

2 chillies de arbol, chopped

juice and zest of 1 lime

120ml extra virgin olive oil

Preheat the oven to 180°.

Drain and slice the feta and place in an earthenware dish large enough to take the cheese in a single layer. Or, if you have chopped feta in olive oil, just pour the contents of the pack into a dish.

Sprinkle the garlic, herbs and chillies over the top of the feta, together with the lime juice and zest. Pour over the olive oil.

Bake for 10 to 15 minutes, until the cheese is soft and squishy and smelling heavenly. 

This makes a wonderful cheesy dip that goes with everything from breadsticks and crackers to tortilla chips and carrot sticks. You could even use it as a baked potato filling or a fuss-free sauce for chicken or salmon.

It reminded me of the baked camembert we did on the barbecue last summer which involved putting the whole cheese in its box (with the plastic/paper wrapping removed) on the embers until it was melted and oozing everywhere. This is a great winter alternative.

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If you want some more Mexican dishes, how about Autumn Stew with Pipian, Black Bean Soup, Chilli Honey Crumble, Queso Fundido or Stuffed Chillis ?