Baked Feta

Baked Feta

If you need a last-minute appetizer that looks impressive but takes almost no effort, this is it. Bake feta straight in Saturday Sauce until golden and melty, scoop onto crunchy crostini, and finish with hot honey, pistachios, and arugula. Salty, sweet, saucy, and crunchy—aka exactly what people hover around at a party.

Serves 4 People

INGREDIENTS

Baked Feta

  • 16 oz. jar Saturday Sauce
  • 8 oz. block feta
  • Pinch of black pepper
  • Pinch of dried parsley 

Crostinis

  • Baguette
  • Extra virgin olive oil (EVOO), for grilling your bread 

Suggested Toppings

  • Hot honey
  • Toasted pistachios, chopped
  • Arugula 

 

DIRECTIONS

  1. Preheat your oven at 425 degrees. In a small ceramic dish, pour out an entire 16 oz. jar of Saturday Sauce. Pat your block of feta dry and place it in the middle of your dish, on top of your sauce.
  2. Sprinkle dried parsley and black pepper on top of feta and drizzle with EVOO.
  3. Bake feta for ~25 mins. until the feta is golden brown on top.
  4. Cut your baguette into slices to make crostinis. Heat EVOO in a grill pan and grill your crostinis on each side until they’re toasted. 
  5. Toast and chop pistachios.
  6. Assemble your crostini with baked feta (equal parts feta and Saturday Sauce). Add suggested toppings: a drizzle of hot honey, a sprinkle of toasted chopped pistachios and some arugula.
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