1 BEDDA Feta or Feta with herbs
1 Tbsp agave syrup
8 olives, sliced
1 clove of garlic, chopped
1 spring onion, chopped
1 Tbsp parsley EL
1.5 Tbsp olive oil
2 Tbsp lemon juice
Place a few spoonfuls of potato starch on a flat plate. Remove the BEDDA feta from the brine and place each side in the potato starch so that the BEDDA feta is lightly coated with the starch on all sides.
Place three pieces of aluminum foil on top of each other. Place the BEDDA feta in the center. Drizzle with the agave syrup and sprinkle with salt and pepper. Fold the aluminum foil over the BEDDA feta and press the corners together so that the BEDDA feta is completely wrapped in aluminum foil.
For the topping, mix all ingredients in a small bowl
Preparation in the oven: Bake in a preheated oven at 200°C / °F 390 for 15-20 minutes. Then open the aluminum foil at the top so that the BEDDA feta is no longer covered. Bake for another 3 minutes.
Preparation on the grill: Place the BEDDA feta wrapped in aluminum foil over hot coals (no direct fire) on the grill and grill for about 10 minutes.
The exact baking or grilling time may vary depending on the oven or grill, so check on the BEDDA feta in between. Don't worry if the BEDDA feta accidentally bakes a little too long and melts: it will be just as delicious for dipping fresh bread or baguettes.
Garnish the baked or grilled BEDDA feta with the olive topping. Serve with salad or fresh bread.
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