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.

Ingredients:

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

Instructions:

1. Prepare the ingredients.

2. Preheat oven to 450 degrees F.

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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.

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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.

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5. Spoon vinaigrette onto platter; place cheese atop vinaigrette. Sprinkle with onion and olives. Garnish with dill and serve.

Notes:

The feta will start absorbing vinaigrette once you place it on top of it, so serve immediately. It is best when served warm.