Cozy up to a hot fire with crusty bread, warm feta spread and Yellow Tail’s Pure Bright Chardonnay
We’ve been seeing this baked feta trend all over TikTok and couldn’t wait to try it ourselves. This recipe leaves so much room for improvisation, add your own favorite ingredients and make it uniquely yours.
Warm Feta, Olive & Sun-Dried Tomato Spread
Serves 4 to 6
- ⅔ cup mixed olives (pitted)
- ¼ cup chopped sun-dried tomatoes packed in oil
- ¼ cup chopped roasted red peppers
- ¼ cup extra-virgin olive oil
- 2 cloves garlic, minced
- 1 Tbsp. chopped fresh oregano
- 1 Tbsp. fresh lemon juice
- ¼ tsp. salt
- ¼ tsp. pepper
- ⅛ tsp. red pepper flakes
- 1 block (about 8 ounces) feta cheese, drained and patted dry
- Fresh lemon zest
- 1 baguette, thinly sliced and toasted – Essential Baking Company Take & Bake Bread
- Preheat oven to 350°.
- Place cheese in shallow baking dish that allows for some room around the cheese.
- Mix olives, sun-dried tomatoes and roasted peppers in medium bowl.
- Spoon olive mixture around feta cheese.
- In separate bowl, whisk together olive oil, garlic, oregano, lemon juice, salt, pepper and red pepper flakes.
- Pour the oil mixture over feta cheese and olives in baking dish.
- Bake 20 minutes; then turn oven to Broil setting.
- Broil cheese about 2 minutes or until cheese begins to brown.
- Sprinkle with lemon zest and serve with toasted baguette slices.
Paired Perfectly with Yellow Tail’s Purge Bright Chardonnay – available at online retailers like Drizly and Total Wine for easy ordering.
Thanksgiving is almost here, menus are being finalized and shopping lists are being created. Holiday parties are in full swing and will continue through New Years Day, so having a diversified array of cocktails, appetizers, main and side dishes is a must.
Credit: Martha Stewart
Toasted rustic bread smothered in a warm and tasty spread or dip is an irresistible starter on my menu for each holiday party and Martha Stewart’s site has a delightful assortment to choose from. As I always suggest, browse around the site links provided.
Warm Fennel and Parmesan Dip. Roast garlic and fennel, puree and sprinkle in the cheese. Transfer to baking dish and bake until hot in center and cheese is golden brown. The complete ingredients list and instructions can be found here.
I have a weakness for olives of every kind. I don’t feel a cocktail party is complete until they are in attendance. I took a quick trip over to Food and Wine to find a new recipe to add to my collection and stumbled upon a spicy gem. The complete recipe can be found here.
Photo Credit: Wendell T. Webber
-for Food and Wine
Marinated Olives ~ this recipe makes 2 pounds
- 1 pound Nicoise olives ( 2 1/2 cups )
- 1 pound Pieholine olives ( 2 1/2 cups )
- 5 large garlic cloves, crushed
- 1 tablespoon rushed red pepper
- Zest strips from 1 orange cut into fine julienne
- About 1 cup extra-virgin olive oil
- In a small skillet, toast the fennel seeds over moderate heat until fragrant, about 2 minutes.
- Rinse the olives in a large strainer; drain well. Transfer the olives to a medium bowl. Stir in the toasted fennel seeds garlic, crushed red pepper and orange zest and add enough olive oil to cover. Let stand at room temperature for at least hours before serving.
Photo Credit: Martha Stewart
Hanging around Martha’s site yielded some great results this afternoon. The combination of flavors in this next appetizer has my head bubbling and brewing with inspiration and possibilities of pairings and combinations. The full recipe can be found here
Baked Brie with Pecans ~ Serves 8
- 1 small wheel of Brie or Camembert ( about 9 ounces )
- 1/2 cup pecan pieces
- 3 tablespoons light-brown sugar
- 3 tablespoons pure maple syrup
- crackers or sliced baguette, for serving
- Preheat oven to 350 degrees. Place cheese on a rimmed baking sheet; bake until softened 15 to 20 minutes. Transfer to a serving plate; cool about 20 minutes.
- While cheese cools, place nuts on a clean baking sheet; bake until toasted and fragrant 7 to 10 minutes. Sprinkle over cheese.
- In a small saucepan, combine sugar and maple syrup. Bring to a boil over medium heat; simmer until foamy, 1 to 2 minutes. Drizzle warm sauce over slightly cooled cheese and nuts; serve with crackers or baguette. Full recipe here
Something sweet added to the menu is always a grand idea for a bit of a nibble here and there. Saveur Magazine featured Chow’s Toasted Cashew and Bacon Brittle and I couldn’t resist adding it to the docket. The ingredient list is cashews, bacon, granulated sugar, water and salt. It serves 8 – 10, makes about a pound and can be made up to 2 days ahead and stored in an air tight container at room temp. You can find the full recipe here