Baked feta is a simple yet flavorful dish, perfect as an appetizer or a light main course. In this recipe, the savory taste of feta is beautifully balanced by the sweetness of cherry tomatoes and the aromatic touch of savory herb. Once baked, a few drops of Acetaia Guerzoni’s Organic Biodynamic Bronze Vinegar enhance the flavors with its perfect balance of sweetness and acidity.

Ingredients for 2 servings

• 200 g feta cheese
• 150 g cherry or datterino tomatoes
• 30 g pitted black olives
• 2 tablespoons extra virgin olive oil
• 1 teaspoon dried savory or a few fresh leaves
• A few fresh basil leaves
• Black pepper to taste
• 1 tablespoon Acetaia Guerzoni’s Organic Biodynamic Gold Vinegar

Instructions

Prepare the ingredients: Wash the cherry tomatoes and cut them in half. Slice the black olives into rounds or leave them whole, depending on your preference.

Preheat the oven to 180°C (static) or 170°C (fan). Place the feta in a small baking dish or ovenproof tray. Arrange the cherry tomatoes and black olives around the feta. Drizzle with extra virgin olive oil, sprinkle with savory herb, and season with black pepper.

Bake for 15-20 minutes, until the feta becomes soft and slightly golden on the surface.

Once out of the oven, garnish with fresh basil leaves and drizzle with Acetaia Guerzoni’s Organic Biodynamic Gold Vinegar for a touch of acidity and aromatic complexity. Serve directly in the baking dish or with rustic toasted bread.