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Feta baked with mushrooms, cumin and balsamic
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This was inspired by a dish I came across on a wind-blasted beach one summer in Mykonos, but I have adapted it for the cooler months. I’ve used a balsamic glaze here, which is sweet and sticky, but you could also try it with just herbs, olive oil and pepper. If you would like the cheese a bit firmer, lightly fry the onion and mushrooms for 10 minutes first and reduce the baking time. Serve with lots of fresh, crusty bread.
This is wonderful with a white that has a hint of spiciness to counter the cumin, good acidity to balance the balsamic and a lovely mineral freshness. Hatzidakis Assyrtiko 2007/08 Santorini, Greece. Bin 38545; £9.99.
Typical values per serving:
This recipe was first published in November 2009.