Otherwise known as ‘Feta from the Oven’ .
Last week was Spain, this week’s tomato taste Odyssey is Greece, courtesy of David whose tomato patch is in Zakynthos.
As instructed I took a couple of ramekin dishes, pooled olive oil into the bottom, cut some thickish, roundish pieces of feta and popped them on top of the olive oil. Sliced some beefsteak tomatoes, crammed in as many slices as I could on top of the feta. Shook dried oregano and ground black pepper over the tomato, put the ramekins on a baking tray and then in a 200C fan oven for 20 minutes.
I’d been warned to be careful as it would be very hot – it was -and not just hot – bubbling ! The Feta melts and marbles through the olive oil and tomato.
When they’ve cooled a little, I’d suggest eating them straight from the ramekin, using something that will allow you to get every last scraping of the taste of Greece out from round the corners.
And I am going to come over all proper cookery writer now – and declare this a perfectly delicious, simple starter !
