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Vegan Baked Almond Feta with Onion and Olives
Source: Bon Appetit, Better Vegan Category: Vegan Appetizers
Prep Time: 10 min Cook time: 10 min Total Time: 20 min Serves 6-8
Gluten Free I Refined Sugar Free
About this recipe
Pairing baked almond feta with caraway seed vinaigrette, red onion and olives in this recipe makes an outstanding appetizer. It is quite easy to make and is definitely a crowd-pleaser. All our tasters really enjoyed it, both vegans and non-vegans alike.
1/3 cup balsamic vinegar (I use Colavita Balsamic Vinegar of Modena)
3 Tbsp. extra-virgin olive oil (I use Newman's Own Organic Extra Virgin Olive Oil)
1 tsp. caraway seeds, toasted (I use McCormick Gourmet Organic Caraway Seed)
1 round Baked Almond Feta, cut into 1/2-inch-thick slices
1/3 cup very thinly sliced red onions
1/3 cup pitted Kalamata olives, quartered lengthwise (I use Roland Pitted Baby Kalamatas Olives)
Fresh dill sprigs for garnish
Pink Himalayan salt to taste (I use Sherpa Pink Gourmet Himalayan Salt, 5 lbs Fine Grain)
Black pepper to taste
1. Prepare the ingredients.
2. Preheat oven to 450 degrees F.
3. Blend vinegar, olive oil, and toasted caraway seeds in blender, scraping down the sides as needed. Season vinaigrette to taste with salt and pepper.
4. Line rimmed baking sheet with parchment paper. Place cheese slices on prepared baking sheet. Bake until heated through, 4-5 minutes. Remove cheese from oven. Preheat broiler. Broil cheese until golden brown, 4-5 minutes.
5. Spoon vinaigrette onto platter; place cheese atop vinaigrette. Sprinkle with onion and olives. Garnish with dill and serve.
The feta will start absorbing vinaigrette once you place it on top of it, so serve immediately. It is best when served warm.
Mandoline slicer (I use Swissmar Borner V-1001 V-Slicer Plus Mandoline 5 Piece Set)
Baking sheet (try Circulon Nonstick Bakeware 2-Piece Bakeware Set, Gray)
Serve with gluten-free bread (try our Better Vegan Grain-Free Gluten-Free Bread) or vegan crackers (I love Organic Mary's Gone Crackers).
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