1 tbsp Tony Chachere’s Original Creole Seasoning, divided
 1 baguette or package of pita bread, sliced
 16 oz Odyssey® Feta Chunk in Brine
 ½ cup grape tomatoes, chopped
 ½ cup red onion, diced
 ½ cup Kalamata olives, drained and finely chopped
 3 garlic cloves, finely minced
 Handful fresh parsley, chopped
 ¼ cup extra virgin olive oil, divided
 Balsamic glaze
1

Preheat oven to 400 degrees.

2

Place sliced bread in single layer on baking sheet. Drizzle 2 tablespoons of olive oil over bread, and sprinkle 2 teaspoons of Tony Chachere’s Original Creole Seasoning over bread. Place in oven and bake until slightly browned, about 8-10 minutes. Remove and let cool.

3

Remove feta cheese from brine, and place in an over proof baking dish. In a medium size bowl, add tomatoes, red onion, Kalamata olives, garlic cloves and parsley, and stir until combined. Drizzle in 2 teaspoons of olive oil, remaining 2 teaspoons of creole seasoning, and stir. Top the feta cheese with vegetable mixture, and bake uncovered for 20 minutes.

4

Remove from oven and immediately drizzle with remaining olive oil and balsamic glaze. Serve with Tony Chachere’s toasted baguette or pita.

AuthorOdyssey Greek YogurtYields1 Serving

AuthorOdyssey Greek Yogurt

 

Ingredients

 1 tbsp Tony Chachere’s Original Creole Seasoning, divided
 1 baguette or package of pita bread, sliced
 16 oz Odyssey® Feta Chunk in Brine
 ½ cup grape tomatoes, chopped
 ½ cup red onion, diced
 ½ cup Kalamata olives, drained and finely chopped
 3 garlic cloves, finely minced
 Handful fresh parsley, chopped
 ¼ cup extra virgin olive oil, divided
 Balsamic glaze

Directions

1

Preheat oven to 400 degrees.

2

Place sliced bread in single layer on baking sheet. Drizzle 2 tablespoons of olive oil over bread, and sprinkle 2 teaspoons of Tony Chachere’s Original Creole Seasoning over bread. Place in oven and bake until slightly browned, about 8-10 minutes. Remove and let cool.

3

Remove feta cheese from brine, and place in an over proof baking dish. In a medium size bowl, add tomatoes, red onion, Kalamata olives, garlic cloves and parsley, and stir until combined. Drizzle in 2 teaspoons of olive oil, remaining 2 teaspoons of creole seasoning, and stir. Top the feta cheese with vegetable mixture, and bake uncovered for 20 minutes.

4

Remove from oven and immediately drizzle with remaining olive oil and balsamic glaze. Serve with Tony Chachere’s toasted baguette or pita.

Baked Feta
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19December
2018

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