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25/10/2020 By Frodenheng.lu

Baked Feta with broccoli and tomatoes

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Baked Feta with broccoli and tomatoes

Course Main Course
Cuisine North America
Keyword Broccoli, Cheese, Tomato
Servings 4

Ingredients

  • 500 gr broccoli ends trimmed, thick stalks split lengthwise, or broccoli, stalks trimmed and cut into bite-size pieces
  • 500 gr grape tomatoes halved
  • 1 red onion peeled, quartered and cut into 2-inch wedges
  • 1 lemon 1/2 cut into thin rounds and the remaining 1/2 left intact, for serving
  • 3 tbsp olive oil plus more for serving
  • 1 tsp ground cumin
  • ½ tsp red-pepper flakes
  • salt & black pepper
  • 500 gr blocks feta 2 blocks cut into 1-inch slices
  • Cooked orzo* or farro for serving
  • 100 gr basil fresh, roughly chopped

Instructions

  1. Heat the oven to 200° C with a rack set in the lower third.
  2. On a sheet pan, combine the broccoli, tomatoes, onion and lemon slices with the olive oil and toss. Add cumin and red-pepper flakes, season with salt and pepper, and toss again until evenly coated. Nestle the feta slices into the vegetables.
  3. Roast 15 to 20 minutes, stirring halfway through but leaving the feta in place, until the broccolini is charred at the tips, the stems are easily pierced with a fork and the tomato skins start to blister and break down.
  4. Serve over orzo or farro. Drizzle with olive oil and serve with the remaining lemon half for squeezing. Top with fresh herbs.

Recipe Notes

* Orzo is a form of short-cut pasta, shaped like a large grain of rice. Orzo is essentially identical to the kritharáki (little barley) in Greek cuisine.

 

Recipe from https://cooking.nytimes.com/recipes/1021277-sheet-pan-baked-feta-with-broccolini-tomatoes-and-lemon by Yasmin Fahr
Photo by Bryan Gardner for The New York Times. Food Stylist: Barrett Washburne.

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Filed Under: Broccoli

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Henri‘s Blog “Fro den Heng“

Creating this blog means to me sharing with others my “Dada” for food and cooking .
I estimate that you can find all kind of useful information, recipes I found and selecteds and collected.
Myself, although having no Hungarian origins, I pretend being a great specialist for “ gulasch soup”.
As a “Luxemburger“ I have also skills in all the “Lëtzebuerger Spezialitéiten“ like described in the famous song: Donnerknippchen ech kommen elo grad vun enger prachtvoller Friess …
However my highlight is the cheese fondue, that delights me since decades and meanwhile I have experienced numerous combinations of cheese.
But with great pleasure I’m touring also in other countries kitchens, to see what’s on with the “succulent” taste.
Since years I am a great fan of Paul Bocuse, Joël Robuchon, Alfons Schubeck and many others.
In a second life, I shall take their succession, 100%. Trust me! Weider liesen →

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