I made this for a dinner party last week and have been craving having it again since. It is deliciously naughty, easy to make and feels much more sophisticated than it is.
I made this recipe up, but have since found out that greek have a dish called Bouyiourdi that is similar but with rosemary and tomatoes.
Whilst this only takes 25 minutes to cook, it is better made ahead and left to marinade.
2 x packets of Feta
1 x red onion
3 x garlic cloves
1 x red chilli
1 x zest of one lemon
1/2 lemon juice
Olive oil x 2 tbsp
Handful of coriander
Crusty french bread for dipping
Cut each feta pack into 8 and place them in an overproof dish.
Cush your garlic, finely chop your chilli, red onion and coriander and zest your lemon. Add this to your feta, squeeze in half your lemon and add about 2 tbsp of olive oil.
Mix it all together using your hands, cover and leave in the fridge to marinate for 2-3 hours (if you are short of time you can miss this bit).
Heat your over to 180 degrees and cook your feta for 25 minutes, until it looks gooey and the onions look cooked.
Serve warm with crusty bread. Dip in and let the flavours take you back to summer.