Ingrediente:

Pentru feta la cuptor:

·       250 grame branza feta (un bloc, nu sfaramata);

·   400 grame rosii cherry;

·       100 grame masline Kalamata fara samburi;

·   2 crengute de rozmarin proaspat;

·   3 catei de usturoi;

·   4 linguri ulei de masline;

·   Sare;

·   Piper;

·       Cateva felii subtiri de ardei (optional);

·       Un praf de fulgi de chili;

·   Oregano uscat.

Pentru baghete:

·       1 bagheta mare;

·   80 grame unt moale;

·   3 catei de usturoi pisati;

·       ½  legatura mica de patrunjel proaspat, tocat fin;

·   Sare.

Timp de preparare: 30 de minute

Portii: 4

Mod de preparare:

Se incalzeste cuptorul la 200°C. Intr-un vas termorezistent se aseaza blocul de branza feta in centru, iar in jurul ei se adauga rosiile cherry, intregi impreuna cu maslinele Kalamata si feliile de ardei gras. Deasupra se pune usturoiul dat prin presa si crengutele de rozmarin, se stropeste totul cu ulei de masline si se asezoneaza cu foarte putina sare, piper proaspat macinat, fulgi de chili si oregano uscat. Vasul se introduce in cuptor si se lasa aproximativ 20 de minute, pana cand rosiile incep sa crape si lasa sos, iar feta se inmoaie si prinde o usoara culoare aurie pe margini.

In acest timp se pregatesc baghetele cu unt, usturoi si patrunjel. Intr-un bol se amesteca untul moale cu usturoiul pisat, patrunjelul tocat fin si sare, pana se obtine o pasta omogena. Bagheta se taie in felii oblice de aproximativ 2 cm grosime. Fiecare felie se unge cu untul aromat, apoi feliile se aseaza una langa alta pe hartie de copt. Cand branza feta mai are aproximativ 10 minute de stat in cuptor, se introduce si tava cu baghete. Preparatul se serveste fierbinte, direct in vasul de copt, alaturi de feliile de bagheta calde cu unt.

Bon appétit!

Ingredients:

For the baked feta:

• 250 grams feta cheese (one block, not crumbled);

• 400 grams cherry tomatoes;

• 100 grams pitted Kalamata olives;

• 2 sprigs fresh rosemary;

• 3 cloves garlic;

• 4 tablespoons olive oil;

• Salt;

• Pepper;

• A few thin slices of bell pepper (optional);

• A pinch of chili flakes;

• Dried oregano.

For the baguette:

• 1 large baguette;

• 80 grams soft butter;

• 3 cloves garlic, crushed;

• ½ small bunch fresh parsley, finely chopped;

• Salt.

Preparation time: 30 minutes
Servings: 4

Method of preparation:
Preheat the oven to 200°C. Place the block of feta cheese in the center of an ovenproof dish, then add the whole cherry tomatoes, the Kalamata olives and the bell pepper slices around it. Press the garlic cloves and spread the garlic over the feta and vegetables, then add the rosemary sprigs on top. Drizzle everything with olive oil and season with a little salt, freshly ground black pepper, chili flakes and dried oregano. Place the dish in the oven and bake for about 20 minutes, until the tomatoes start to burst and release their juices and the feta softens and turns slightly golden around the edges.

Meanwhile, prepare the garlic and parsley baguette. In a bowl, mix the soft butter with the crushed garlic, finely chopped parsley and salt until you obtain a smooth paste. Slice the baguette into diagonal slices about 2 cm thick. Spread each slice with the flavored butter, then arrange the slices next to each other on a baking tray lined with baking paper. When the feta has about 10 minutes left in the oven, place the tray with the baguette slices in the oven as well.

Serve the baked feta hot, directly in the baking dish, together with the warm garlic baguette slices.

Bon appétit!