|400 g||feta cheese|
|1 tbsp||white wine vinegar|
|40 g||jarred pitted Kalamata olives|
|3 tbsp||olive oil|
|vegetable oil (for frying)|
Preheat oven to 180°C/355°F. Roughly chop pistachios and set aside. Peel and thinly slice red onion. Heat vegetable oil in a frying pan over medium heat. Add red onion, season with salt, and fry for approx. 2 – 3 min., or until softened. Deglaze with white wine vinegar and keep simmering for approx. 2 - 3 min., or until the onions are softened and have turned pink.
Cut feta cheese into two equally-sized pieces and transfer each to a sheet of parchment paper. Top each feta cheese with the same amount of red onion, raspberries, pistachios, and olives. Drizzle with some of the olive oil and honey. Place rosemary around it and season with pepper. Fold the parchment paper over the feta cheese to form pockets. Tie up with kitchen twine to seal the pockets. Bake at 180°C/355°F for approx. 25 min.
Slice ciabatta, transfer to a baking sheet, and drizzle with remaining olive oil. After the feta cheese has baked for 10 min., transfer the ciabatta to the oven as well. Roast it for the remaining 15 min. This way, the feta cheese and ciabatta will be done around the same time.
Remove ciabatta from the oven and rub with a whole, peeled garlic clove. Serve the crispy garlic ciabatta with the feta cheese. Enjoy!