Baked feta with grapes and figs
When you can't be arsed, but you need a quick route to Destination Edible, here’s what you do. Grab some figs, grapes and chunks of feta, drizzle them all with olive oil and a few other bits in a baking dish, then whack the whole thing in the oven. Serve with some toasts and wait for the 'you really shouldn't have gone to so much trouble' accolades to come flowing your way.
SERVES 4-6
500g grapes, preferably seedless
6 figs, halved
2 x 180g pieces feta
2½ tbsp extra virgin olive oil
2½ tbsp honey
1 tbsp red wine vinegar
1 tsp fennel seeds, lightly crushed
6-7 thyme sprigs
toast, to serve
Preheat the oven to 200˚C.
Place the grapes and figs in a single layer around the edges of a large baking dish, then place the feta in the middle of the dish. Drizzle with the olive oil, vinegar and honey, scatter with fennel seeds and thyme, and season with freshly ground black pepper. Bake for 30 minutes, or until the fruit is golden and starting to release its juices and the feta is golden around the edges.
Serve hot or warm with toasts.
