Sheep’s cheese baked in foil

Time to pull my socks up and get on with my Cookbook Challenge — only a dozen done, and Maggie has raced ahead with 80-odd! This evening we ate papillottes of feta (or rather French imitation feta, which can no longer be called feta since it doesn’t come from Greece) baked in foil with spices (pepper, cumin, chopped chilli), herbs (oregano and garlic) and branches of cherry tomatoes, with a glug of good olive oil poured over the lot. Very nice — it makes a good vegetarian starter with some green salad and plenty of good bread to mop up the melted cheese and delicious juices. I can imagine cooking these on the barbecue at the height of summer.

2 thoughts to “Sheep’s cheese baked in foil”

  1. Mmmmmm….yummy! We were at a Lebanese restaurant in Oxford yesterday for lunch, and they had the most amazing feta salad – the cheese was exceptionally creamy and they had marinated it in chopped mint, garlic and lemon zest with olive oil. The Challenge is becoming an obsession, by the way. I was worrying away to my husband as I’d only managed two recipes this week! Daft

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