Baked Feta with Dill, Caper Berries and Citrus

Name: Baked Feta with Dill, Caper Berries and Citrus
Ingredients: 2 navel, cara cara or blood oranges, rind and pith removed and cut into loose wedges; ½ cup Castelvetrano olives; ¼ cup caper berries, plus more for serving; ⅔ cup extra-virgin olive oil, plus more for drizzling; Two 1-pound (455g) blocks feta cheese; Freshly ground black pepper; Pinch of crushed red-pepper flakes; ¼ cup fresh dill, torn or roughly chopped; Whole-wheat pita or flatbread, toasted, for serving

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We’ve fallen head over heels for a new appetizer: Sarah Copeland’s baked feta with dill, caper berries and citrus.

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Ingredients

2 navel, cara cara or blood oranges, rind and pith removed and cut into loose wedges
½ cup Castelvetrano olives
¼ cup caper berries, plus more for serving
⅔ cup extra-virgin olive oil, plus more for drizzling
Two 1-pound (455g) blocks feta cheese
Freshly ground black pepper
Pinch of crushed red-pepper flakes
¼ cup fresh dill, torn or roughly chopped
Whole-wheat pita or flatbread, toasted, for serving