This has been my party go-to for years. It's easy because you can find the ingredients in the deli and produce section of the supermarket. I made a version of this on the Harry Connick Jr. Show by crumbling the feta into large pieces – either way works great. The feta does not melt; it simply softens. It's ready when the edges of the feta and orange get slightly browned. I like to serve this with crisp bagel chips or toasted baguette slices.
- 1 block feta drained
- 1 pint of PITTED mixed olives in oil
- 1 medium orange, sliced slightly thinner than ¼" thick
- ¼ cup Marcona almonds or pecans (regular almonds will work, too)
- ¼ cup extra virgin olive oil (a small premium olive oil is best for flavor)
- 3-4 sprigs of fresh thyme
- Maldon or Kosher salt to finish
Preheat oven to 400°F.
Place the feta into the center of a 9" x 13" non-glass baking dish. Scatter the olives on top. Layer the orange slices over the olives. Sprinkle the almonds over the orange slices and arrange the sprigs of thyme on top. Drizzle evenly with olive oil. Add a few pinches of Maldon salt over it all.
Bake for 15-20 minutes until the feta is soft and slightly browned on the edges.
Serve immediately with bagel chips and a large spoon for scooping. Drizzle with more olive oil to finish, if desired. Reheat for a few minutes if the feta gets hard.