Hot feta with shallots and herbs

Shallots are diminutive onion-like bulbs but with a more refined flavour than onions and they are also less sulphurous. Shallots are now widely available and recently a new variety has made it onto supermarket shelves. This is the torpedo-shaped banana shallot that is longer than the traditional varieties and perhaps a little milder. Shallots are great in casseroles and slow cookers because, unlike onions, they don't require initial sautéing to rid them of any raw flavour.

Ingredients

200 g	Feta (Main)
4 Tbsp	Extra virgin olive oil
1 Tbsp	Balsamic vinegar
1	Shallot, use a banana shallot, diced
2 tsp	Rosemary leaves
2 tsp	Thyme leaves

Directions

1. Preheat the oven to 200C.
2. Place the feta in a shallow baking dish. Sprinkle with the olive oil, balsamic vinegar, shallot, rosemary, herbs and black pepper.
3. Bake for about 10 minutes, until the cheese starts to melt. Serve with crusty bread as a nibble.