Baked Feta


1 tablespoon Tony Chachere’s Original Creole Seasoning, divided
1 baguette or package of pita bread, sliced
16 ounces Odyssey Feta, packed in brine
½ cup grape tomatoes, chopped
½ cup red onion, diced
½ cup roasted red peppers, chopped,
½ cup kalamata olives, drained and finely chopped
3 garlic cloves, finely minced
Handful fresh parsley, chopped
¼ cup plus 2 teaspoons extra virgin olive oil, divided
Balsamic glaze


Preheat oven to 400 degrees.

Place sliced bread in single layer on baking sheet. Drizzle 2 tablespoons of olive oil over bread, and sprinkle 2 teaspoons of Tony Chachere’s Original Creole Seasoning over bread. Place in oven and bake until slightly browned, about 8-10 minutes. Remove and let cool.

Remove feta cheese from brine, and place in an oven proof baking dish. In a medium size bowl, add tomatoes through parsley, and stir until combined. Drizzle in 2 teaspoons of olive oil, remaining 2 teaspoons of creole seasoning, and stir. Top the feta cheese with vegetable mixture, and bake, uncovered for 20 minutes.

Remove from oven and immediately drizzle with remaining olive oil and balsamic glaze. Served with Tony Chachere’s toasted baguette or pita.