Autumn 2022

Odysea’s Baked Feta with Slow Roasted Tomatoes, Peppers, and Pomegranate Molasses

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Serving: 4 people

Prep Time: 10 minutes

Cook Time: 40 minutes



200g Block of Feta

400g Mixed Cherry Tomatoes

3 Banana Shallots, Peeled and Sliced in Half Lengthways

2-3 Odysea Roasted Red Peppers, Finely Sliced

3 Tbsp Odysea Olive Oil

3 Garlic Cloves, Crushed

Handful of Oregano and Thyme

1 Tbsp Odysea Pomegranate Molasses

2 Tbsp Pomegranate Seeds, To Garnish

Fresh Oregano, To Garnish

A Pinch of Maldon Salt

Toasted Sourdough, To Serve


Of course we had to take part in the infamous TikTok trend of Baked Feta…The tangy, rich flavour of feta is perfect for a late summer treat with guests. Pairing up with Odysea, we used their delicious Flamed Roasted Red Peppers, giving a gentle sweetness as we slow bake the feta cheese. Don’t forget to add the Pomegranate Molasses either, as this will give the recipe the perfect sweet-and-sour tones to the savoury dish, almost acting like a balsamic.

  1. Preheat the oven to 180C.
  2. In a large baking tray place the block of feta in the middle. Then arrange the cherry tomatoes, shallot halves and sliced red peppers around the feta.
  3. In a small bowl, whisk together the olive oil, garlic and herbs and then drizzle over the whole dish. Bake in the oven for 35 – 40 minutes until the feta is golden and the vegetable has softened. Remove from the oven and drizzle with pomegranate molasses and scatter with the pomegranate seeds and fresh oregano leaves. Add a pinch of Maldon Salt and serve with toasted sourdough bread.
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