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Fire-Roasted Wisconsin Feta

by Ashley of Not Without Salt

Tucked inside a multilayered foil package, fresh Wisconsin Feta warms and softens as the flames surround it. The cherry tomatoes burst, the onions become fragrant, and the olives permeate with saltiness, while the fresh herbs wither under the heat and release their floral fragrance.

All of this happens after five minutes of prep and 15 or so minutes in a hot fire. A quick and fresh recipe – that’s my ideal way of entertaining outdoors.

Fire-Roasted Wisconsin Feta
by Ashley of Not Without Salt
 
Serves 2 – 4
 
12-ounce block of Wisconsin Feta

1/2 cup halved cherry tomatoes

1/2 red onion, sliced

1/4 cup pitted Kalamata olives

2 tablespoons olive oil

Fresh oregano

Fresh mint

All of these measurements are rough and can be adjusted to taste.

Place the Wisconsin Feta on the center of two layers of aluminum foil. Scatter the rest of the ingredients on top of and surrounding the feta. Gather the aluminum foil around the ingredients, and wrap the entire package in another layer of aluminum to ensure everything is contained.

Roast package on a hot fire for appoximately15 minutes, flipping the packet halfway through the process.

Carefully open the hot packet once foil has cooled and serve with pita chips or fresh pita slices.

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