Q1: What is the absolute best kind of feta to use for baking so that it gets soft and creamy?

The number one, non-negotiable secret is to use a block of feta cheese that has been packed in a brine . This type of feta has a much higher moisture content and a creamier texture, which allows it to soften beautifully in the oven without drying out. The pre-crumbled varieties are much drier and will not achieve the same, luscious, creamy result.

Q2: What is the difference between feta that is in a brine and the pre-crumbled kind?

Feta in a brine is sold as a whole block, submerged in a salty liquid. This is the traditional way to store feta, and it keeps it moist, tangy, and flavorful. The pre-crumbled feta that is sold in plastic tubs has been crumbled and does not have the brine. It is much drier and has a less intense flavor, and it is often coated in anti-caking agents that can prevent it from melting well.

Q3: Can I make this dish ahead of time for a party?

Yes! The best method is to prepare the entire tomato, kale, and chickpea sauce and store it in an airtight container in the refrigerator for up to 3 days. When your guests arrive, you can simply reheat the sauce to a simmer in your skillet, add the feta, and bake for just 15 minutes for a fresh-from-the-oven appetizer.

Q4: What is lacinato kale?

Lacinato kale, which is also known as Tuscan kale or dinosaur kale, is a variety of kale that has long, slender, dark blue-green leaves with a bumpy, pebbled texture. It is a bit more tender and has a slightly sweeter, earthier flavor than the more common curly kale.

Q5: Can I make this recipe vegan?

Yes! To make this recipe vegan, simply substitute the block of dairy feta with a high-quality, plant-based, vegan feta cheese block .

Easy Baked Feta with Tomatoes & Kale (One-Pan!)

The Best Easy Baked Feta with Tomatoes & Kale (One-Pan!)

A simple, one-pan vegetarian dish featuring baked feta cheese. This hearty and flavorful meal starts by toasting cumin seeds and wilting lacinato kale in an oven-safe skillet. A savory sauce is then created with tomato sauce, chickpeas, and fresh lemon juice. Large planks of feta cheese are nestled into the simmering sauce, and the entire skillet is transferred to the oven to bake until the feta has softened and is creamy. The dish is finished with a drizzle of olive oil and red pepper flakes and is served with warm pita or baguette for dipping.

Author: Grace

Ingredients

2 tablespoons extra-virgin olive oil, plus more for drizzling
1 teaspoon cumin seeds
1 bunch lacinato kale, stems removed and torn into bite-sized pieces
2 cups tomato sauce or marinara sauce
1 1/2 cups cooked chickpeas, drained and rinsed
1 tablespoon fresh lemon juice, plus wedges for serving
1 (12-ounce) block of feta, cut into 1/2-inch planks
Freshly ground black pepper
Pinch of red pepper flakes
Warm pita or baguette, for serving

Instructions

Preheat the oven to 350°F.
Heat the olive oil in a 10 or 12-inch oven-safe skillet over medium heat. Add the cumin seeds and let them sizzle for a minute or two until fragrant.
Add the kale to the skillet in batches, allowing each handful to wilt before adding the next.
Once all the kale has wilted, add the tomato sauce, chickpeas, lemon juice, and 1/2 cup of water to the skillet. Stir and let the mixture come to a simmer.
Nestle the feta slices into the sauce. Sprinkle with freshly ground black pepper.
Transfer the skillet to the preheated oven and bake for about 15 minutes, until the feta has softened.
Drizzle the finished dish with more olive oil and a pinch of red pepper flakes.
Serve immediately with warm pita bread and lemon wedges.

Notes

Using an oven-safe skillet is essential for this recipe, as it goes directly from the stovetop into the oven for easy, one-pan cooking.
Toasting the cumin seeds in the oil at the beginning is a key step that ‘blooms’ the spice and adds a deep, aromatic flavor to the dish.
This is a great vegetarian main course or a substantial appetizer to share.

Find it online: https://www.eatswithsoul.com/tomatoes-kale/