Roasted Feta with Grapes and Olives

Active: 10 minutes | Total: 35 minutes

4 servings

This baked cheese appetizer has all the glitz of an elaborate cheese board, with a more restrained shopping list and a guarantee that it'll be good. From the pan it's cooked in, lop up a jagged piece of feta, crisp on top and silky-warm inside, a juicy grape and a meaty olive, all draped in a spiced oil. You could also embellish further with nuts or honey or lemon zest, or dig in just as it is. 1 tablespoon extra-virgin olive oil,

plus more as needed

½ cup (2 ¾ ounces) seedless red grapes 1⁄3 cup (1 ½ ounces) pitted and halved Kalamata olives ½ teaspoon fennel seeds, crushed ½ teaspoon crushed red pepper

flakes

Freshly ground black pepper

8 to 10 ounces feta cheese (in a

block)

Good, crusty bread slices, for serving Preheat the oven to 425 degrees with the rack in the middle. Oil a small, ovenproof casserole dish or cast-iron pan.

Add the grapes, olives, 1 tablespoon olive oil, fennel seeds, red pepper flakes and a few grinds of black pepper, and stir to combine.

Break the block of feta into four irregular pieces, then nestle them among the grapes and olives. Drizzle with more olive oil, then bake, 20 to 25 minutes, until the grapes are softened and the feta is browned in spots.

Serve right away with crusty bread.

Nutrition | Servings Per Container: 4; Calories: 220; Total Fat: 18 g; Saturated Fat: 9 g; Cholesterol: 50 mg; Sodium: 650 mg; Carbohydrates: 5 g; Dietary Fiber: 0 g; Sugars: 2 g; Protein: 8 g.