Olive this recipe!
Recipe and styling by Sarah Dall
Photograph by Myburgh du Plessis
Baked vegan feta with white wine and olives
- 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
Preheat the oven to 180°C.
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.
Remove from oven and serve immediately with the lightly toasted baguette slices.