Olive this recipe!
Recipe and styling by Sarah Dall
Photograph by Myburgh du Plessis
Baked vegan feta with white wine and olives
Ingredients
- 200g dairy-free Greek-style cheese
- 60ml (¼ cup) vegan dry white wine (we used Alvi’s Drift Sauvignon Blanc)
- 50g Kalamata olives
- 50g Queen olives
- 125g mixed baby tomatoes
- 2 garlic cloves, peeled
- 5 sprigs fresh thyme
- 2 tbsp olive oil
- salt and freshly ground pepper, to taste
- sliced and lightly toasted baguette, to serve
Instructions
1
Preheat the oven to 180°C.
2
Place all the ingredients into an ovenproof casserole dish, drizzle with the olive oil and season to taste. Bake in the preheated oven for 30 minutes.
3
Remove from oven and serve immediately with the lightly toasted baguette slices.