Big Mold Vita cheese
A deconstructed olive cup
1/2 glasses of dried tomatoes
1/3 glass of olive oil
3 softly clip garlic class
1/2 tablespoon Oregano dryer
1/2 tablespoon dryer
1/2 tablespoon dry mountain corrosion
Fresh pepper
Fresh chopped parsley
French bread clip
Preparation Method
Heat the oven on a medium grade.
Add the veta cheese to a small bread.
Add olives and dried tomatoes to the plate around the fetta cheese.
In a small bowl, mix olive oil with garlic, oregano slices, chiller, mountain and pepper wreath, and pour all over the fetta cheese, olives and dried tomatoes.
Bake the veta for 25 minutes, then take it out and decorate it with fresh chopped parsley, and serve it with the French bread slices.