I don’t use Tik-Tok. It’s not my kind of thing – if I’m honest I’ve only learned how to use Instagram and Twitter since doing the Dizzy Dieter. I’m really glad I am on Instagram because it’s like a scrolling feed of inspiration. Whenever I’m stuck on writing an article, I while away a quick half hour losing myself in my Instagram feed (which is 99% food and recipes) and without fail, it gets the creative juices going again.
However, not using platforms like Tik-Tok means I miss out on the first look at a lot of these so-called “viral” videos. Having seen a mention on Facebook about a viral Baked Feta recipe, I was intrigued. I love feta and use it all the time but, beyond using it in my Mediterranean vegetable crustless quiche I had never thought about baking it! So off I went to the kitchen to experiment (so excited that I didn’t even think to look up the original viral video to see what the deal was!). Now I have looked it up, I know that what I’ve done with it is a little different to the original viral but hey, I’m really happy with it!
Baking feta changes its texture and taste – not unrecognisably, just deliciously! It’s similar to how a camembert changes when you bake it. I use a lot of fresh feta in pastas and salads but this really is something else!
The tangy feta coupled with the rosemary and oregano give this pasta a lovely fresh Mediterranean feel. The roasted cherry tomatoes are sweet and fresh, and the roasted garlic just gently hums away in the background, complementing everything else. I’ve listed the capers as optional on the recipe because I know they’re not everyone’s cup of tea. If you do like them (or want to try them) you should definitely give it a go with them as they give a lovely tang which balances out the richness of the dish!
I beg you to try this at least once as written because this combination of herbs is just so good, but I think it’s a recipe that is very open to experimentation in terms of herbs: a bit of parsley, basil, thyme or anything else that you love. I have also found that some green olives are an excellent addition, just stirred in right before you serve it, and there are so many other possibilities with this recipe that I’m pretty sure we are going to be eating it once a week, possibly until Doomsday!
So please let me know what you think of this recipe – use the comments section or via the Contact Me form on the site. I’m also on Facebook, Twitter, Instagram and Pinterest so please feel free to reach out – I love hearing from you! Enjoy DDx.Print