Uh, can somebody explain to me very briefly what’s wrong with the weather? Actually, I wanted to write a super optimistic late summer introduction for this post, but my current look out the window looks more like this:
Wind force 10, gray skies, thick raindrops on the glass and unheralded leaves everywhere. Ok, maybe Wind Force 10 is a little over the top. But after the golden late summer, or even early autumn, this is not exactly the time here.
But do you know what the olliest autumn weather can not change? We can now get the best tomatoes in the market. And because the bad weather is not about Soulfood, we treat ourselves to the tastiest baked sheep’s cheese with tomatoes !
Let’s do it!
I’m lying on our super cuddly sofa. On the new DIY coffee table next to the burning vanilla scented candle (the man hates her, I’m looking forward to a cookie, that it’s that time again?) The shape that you see in the photos. With exactly the content. Ok, wrong. Actually, it is now empty and just a few splashes of the juicy roasted tomatoes reveal what a delicacy is now in my stomach.
Hach, the station wagon is also just a blast.
Golden brown feta, which is crunchy on the outside and wonderfully soft on the inside. Salty and spicy and heavenly good. In addition, cherry tomatoes which become oveny and fragrant by staying in the oven like the toasted tomato soup . And for the real like the Greeks / summer / holiday feeling there is a decent shot of olive oil, sliced garlic and oregano.
WHO CAN RESIST?
The Best: For the baked sheep’s cheese you only need a mold , 5 ingredients and [ 19459006] 5 minutes preparation time .
Friends! 5 minutes! You can do that after work while you wait for the after-work coffee or after-work tea. Or while you hang on the phone somewhere in the waiting loop. Or if you can do it just five minutes to get you off the sofa. In addition, a good ciabatta and the Schlemmerdinner nothing stands in the way.
A few more words about the ingredients.
Just because there are so few ingredients, I would definitely pay attention to quality here. Choose a good feta with sheep and goat’s milk. Shepherd’s cheese certainly has its justification, but for that it just has to be the real feta cheese.
The same applies to the tomes. The deep red, juicy and fragrant the tomatoes, the better your baked sheep’s cheese with tomatoes will end up better.
What’s great is fresh oregano, but the dried one does its job absolutely reliably.
Baked sheep’s cheese from the oven – Here’s how it works
To make the perfect feta out of the oven, you first give your sheep’s cheese to a small, oven-proof mold. Next, you take care of the cherry tomatoes. These you roast briefly under running water and then halved to taste. Now you cut the garlic into thin slices and spread it together with the tomatoes around the sheep’s cheese. The whole thing is crowned with a dash of olive oil, some dried oregano and salt and pepper. Now the feta only has to be golden brown in the oven, done.
I hope you will love this recipe!
Baked sheep’s cheese with tomatoes is:
- Super simple.
- Prepared in 5 minutes.
- Perfect as a fast after-work happy-go-lucky.
You tried this recipe? Then let me know! Comment, rate and do not forget to tag your photo on Instagram with #kochkarussell . Thank you, dear ones!
Baked sheep’s cheese with tomatoes from the oven
Baked sheep’s cheese with tomatoes from the oven with feta cheese, cherry tomatoes, garlic, olive oil and oregano. SO easy and prepared in 5 minutes.
Portions : 2 Portions
calories per serving : 336 kcal
- Salt and Pepper
[ 19459001] Preheat oven to 200 degrees.
Place the feta cheese in a small ovenproof dish. Wash tomatoes, halve to taste. Peel garlic, cut into thin slices and spread with the tomatoes around the feta. Sprinkle with oregano, then drizzle with olive oil. Salt well and pepper.
Bake the feta cheese for 30 to 35 minutes until it turns a little golden brown from the outside. Enjoy.
Serves ciabatta and a green salad.