Olive-Baked Feta with Blood Oranges

Olive-Baked Feta with Blood Oranges

  • prep
  • cook


  • 10.5 ounce Greek feta block, cut in half

  • 2 blood oranges (or other citrus)

  • ½ cup Lindsay Kalamata Olives

  • ½ cup Lindsay Pitted Manzanilla Olives

  • 2-3 cloves garlic, thinly sliced

  • 3-5 sprigs dill

  • 1/2 cup extra virgin olive oil

  • Kosher salt to taste

  • Pepper to taste

  • Sliced baguette

Cooking Directions

  1. Preheat oven to 400º F degrees.

  2. Place feta blocks in a small baking dish (8 x 6.5)

  3. Remove the peel from the blood oranges and slice them crosswise in 1/4" thick rounds, removing the pits.

  4. In the baking dish, layer the blood oranges, Kalamata & Manzanilla olives and garlic on top of and around the feta bocks. No need to layer uniformly.

  5. Drizzle the feta, oranges and olives with olive oil, top with dill sprigs and sprinkle with salt and pepper.

  6. Bake for 20-30 minutes or until the cheese has softened and the olives are roasted and starting to burst.

  7. Serve with hearty bread.