Recipe: Vicki Ravlich-Horan | Photography: Ashlee deCaires
2–3 cups cherry tomatoes
1 red onion, sliced into thin wedges
½ cup kalamata olives, stoned
½ a sourdough baguette, torn into pieces
250g fetta cheese
large handful of fresh basil
extra virgin olive oil
Scatter the tomatoes, onion, olives and sourdough in a baking dish. Break up the fetta into large chunks and place on top along with the fresh basil. Drizzle with a little olive oil and bake at 180°C for 30 minutes, or until the tomatoes are tender and the fetta is golden at the edges.
Feta or Fetta?
Feta has been a PDO (Protected Designation of Origin) product since 2002. Protected designation of origin (PDO) is the name of a geographical region or specific area that is recognised by official rules to produce certain foods with special characteristics related to location, think Champagne and Parmesan.
Feta PDO is made from fresh or pasteurised sheep’s milk and up to 30% goat’s milk from stock farmed on Greek soil. Fetta refers to cheeses made in the Feta style and in New Zealand this often means cow’s milk. Want to try the real thing? The team at Vetro in Tauranga have a range of authentic Greek Feta as well as some fantastic New Zealand fettas.
