Baked Feta with Roasted Shallots and Dates
Let your guests marvel at this Greek-inspired sweet and salty appetizer, easy to make. Slices of creamy feta cheese are garnished with oven-roasted shallots and beautiful, plump dates. The aniseed-flavoured alcohol enhances the flavours while the pistachio-mint duo seasons the dish. A panful to share, with almost no dishes to wash!
Ingredients
- 4 shallots, quartered
- 1/4 cup (60 ml) olive oil
- 1 block (7 oz/200 g) feta cheese, cut into 2 thick pieces (see note)
- 3 Medjool dates or other type of date, pitted and halved
- 1 tbsp (15 ml) anise-flavoured liqueur (such as ouzo, arak, pastis)
- 2 tbsp roasted shelled pistachios, coarsely chopped
- 1 tbsp mint leaves, finely chopped
- 1 small baguette, sliced
Instructions
- With the rack in the middle position, preheat the oven to 400°F (200°C).
- In an 8-inch (20 cm) cast iron skillet or baking dish, combine the shallots and oil. Do not season with salt. Bake for 15 minutes or until the shallots are starting to brown, stirring halfway through cooking.
- Meanwhile, in a bowl, cover the feta with cold water. Let soak for 10 minutes to remove some of the salt. Drain and pat very dry.
- Remove the skillet from the oven. Add the feta and dates. Pour the liqueur over the feta. Season with pepper. Continue to bake for 10 minutes or until the cheese is hot and softened. Garnish with the pistachios and mint. Serve with slices of baguette.
Let your guests marvel at this Greek-inspired sweet and salty appetizer, easy to make. Slices of creamy feta cheese are garnished with oven-roasted shallots and beautiful, plump dates. The aniseed-flavoured alcohol enhances the flavours while the pistachio-mint duo seasons the dish. A panful to share, with almost no dishes to wash!