Feta cheese baked with tomatoes (Saganaki)
2 servings
15 minutes
Baked brinza with tomatoes (Saganaki) is a simple yet surprisingly rich dish of Bulgarian cuisine that reflects a love for cheeses and fresh vegetables. Its roots trace back to Mediterranean culinary traditions where baking cheese gives it softness and rich flavor. Brinza infused with the aroma of Provencal herbs and olive oil becomes tender, while juicy tomatoes add a pleasant acidity. Baked in foil, it retains all flavor nuances and acquires a light golden crust. Slices adorned with olives make an ideal appetizer for a glass of wine or an accompaniment to the main dish. This treat is suitable for both family dinners and festive tables, delighting guests with its vibrant taste and exquisite appearance.
1
Cut the foil into 4-5 squares with sides of at least 25 cm. Slice the cheese into pieces about 2 cm thick. Cut the tomatoes into rings. Optionally, you can blanch the tomato in boiling water and peel it, but this is not necessary. Brush each sheet of foil with olive oil, place a slice of cheese in the center, add a tomato on top and generously sprinkle with herbs. Fold the edges of the foil to create an envelope shape.
- Feta cheese: 500 g
- Tomatoes: 1.2 piece
- Olive oil: 2 tablespoons
- Provencal herbs: to taste
2
Preheat the oven to 200 degrees and place the cheese envelopes on the rack.
3
Remove the ready brinza from the foil, place it on a plate, garnished with olives.
- Olives: 6 pieces