I am obsessed with pairing a type of cheese with a fruit, and I think that fall fruits work perfectly for that. This time it’s creamy feta and sweet seedless grapes baked with a bit of extra virgin olive oil, pomegranate molasses for that je ne sais quoi flavor, honey to enhance the sweetness, fresh aromatic rosemary, and some crunchy almonds. When the grapes pop and the feta gets a nice color, you’re ready to toast some bread and dig in. So good!
Preheat the oven to 190°C. Use a little bit of extra virgin olive oil to grease the bottom of a medium baking dish.
Place the feta block in the center of the dish. Split the grapes clusters into small similar sized ones and arrange them around the cheese. Season the grapes with salt and black pepper.
Drizzle the rest of the oil, pomegranate molasses, honey and sprinkle the chopped rosemary over the grapes and cheese. Toss the grapes to coat them well. Sprinkle the chopped almonds on the feta.
Bake in the preheated oven for 20 Minutes, or until the cheese starts melting and the grapes pop. Turn the broiler on for 5 minutes to give the feta a nice golden brown color.
Serve warm with toasted bread slices. Enjoy!
Ingredients
Directions
Preheat the oven to 190°C. Use a little bit of extra virgin olive oil to grease the bottom of a medium baking dish.
Place the feta block in the center of the dish. Split the grapes clusters into small similar sized ones and arrange them around the cheese. Season the grapes with salt and black pepper.
Drizzle the rest of the oil, pomegranate molasses, honey and sprinkle the chopped rosemary over the grapes and cheese. Toss the grapes to coat them well. Sprinkle the chopped almonds on the feta.
Bake in the preheated oven for 20 Minutes, or until the cheese starts melting and the grapes pop. Turn the broiler on for 5 minutes to give the feta a nice golden brown color.
Serve warm with toasted bread slices. Enjoy!