Baked Olives And Feta Cheese

• 1 1/2 cups mixed imported olives, not pitted, drained (Do NOT use oil cured olives)
• 1 tablespoon chopped fresh thyme
• 2 teaspoons minced lemon zest
• 1/4 teaspoon dried red pepper flakes
• 1 teaspoon fennel seed
• 2 tablespoons extra virgin olive oil
• 7 -8 ounces feta cheese (1 piece)

1. In a small bowl, toss the olives with the thyme, lemon zest, red pepper flakes, fennel seeds and olive oil.
2. Lightly oil the bottom of an 8 to 9 inch ovenproof skillet, such as cast iron.
3. Place the cheese in the center of the pan, then top with the marinated olive mixture. Use a spatula to get all the goodies out of the olive tossing bowl and some will fall to the side. At this point, you can cover and refrigerate for up to 1 day.
4. When ready to bake, heat the oven to 400*F.
5. Bake the cheese and the olives for about 20 minutes, or until the cheese is soft and gooey. Serve immediately, right out of the pan, with slices of rustic bread, crostini, pitta, or Pita chips.

mixed imported olives, thyme, lemon zest, red pepper, fennel seed, extra virgin olive oil, feta cheese

Taken from www.food.com/recipe/baked-olives-and-feta-cheese-132044 (may not work)