Baked Feta with Sumac Grapes and Green Olives
This Greek-inspired recipe is easy to prepare and makes an impressive appetizer. A whole block of feta is baked in the oven, where the cheese softens and turns wonderfully creamy—perfect for spreading on crusty bread or crisp crackers. Red grapes roast alongside and become intensely sweet and caramelized. Green olives lend briny notes to the dish, while a dash of sumac adds floral, citrusy flavor.
Ingredients
- 7-oz. (220-g) block feta cheese, left whole
- 1 1/2 cups (9 oz./275 g) seedless red grapes, 1 cup (6 oz./185 g) left whole and 1/2 cup (3 oz./90 g) halved lengthwise
- 1 cup (5 oz./155 g) green olives
- 1/3 cup (3 fl. oz./80 ml) extra-virgin olive oil
- 1 Tbs. roughly chopped fresh oregano or tarragon, plus more for garnish
- 1 tsp. ground sumac
- 1 tsp. sesame seeds
- Zest or peel from 1 lemon
- Flaky sea salt and freshly ground pepper
- Honey for drizzling
- Juice of 1/2 lemon
- Crusty French bread or crackers for serving
Directions
Preheat an oven to 350°F (180°C).
Place the block of feta in the center of a 3-quart (3-l) casserole dish. Arrange the whole grapes around the cheese, followed by the halved grapes and the olives. Drizzle all over with the olive oil, then sprinkle with the oregano, sumac, sesame seeds, half of the lemon zest and several grindings of pepper.
Cover the dish and bake for 10 minutes, then uncover the dish and bake for 10 minutes more. Leave the dish in the oven and increase the oven to broil. Broil until the feta is soft and just browned and the whole grapes are burst and caramelized; start checking after 2 minutes of broiling, then continue to cook longer as needed.
Carefully remove the dish from the oven and let cool slightly. Drizzle with honey and garnish with the remaining lemon zest, oregano, lemon juice and flaky sea salt. Serve with crusty bread or crackers. Serves 4 to 6.
Williams Sonoma Test Kitchen