Baked Feta, Tomatoes & Garlic
Serves 6
10 mins prep
45 mins cook
55 mins total
I'll admit I wasn't a fan of the baked feta pasta trend but as an appetizer with crusty bread? Yes please. The key is high quality ingredients since it is a pretty simple dish. Olive oil in a tin is best, like La Tourangelle because unlike glass it blocks all light and truly keeps the olive oil fresher for longer!
Preheat your oven to 375°F.
Carefully poke a hole on your tomatoes with the end of a knife, this will make it so they don't burst in your mouth while hot.
Add the tomatoes to a baking dish with the garlic, oregano, 1 tsp crushed red peppers and salt. Add in ⅓ cup of olive oil and mix.
Set a block of feta on top of the tomatoes and drizzle more olive oil.
Bake for 45-50 minutes, basting it a couple times.
On a baking sheet covered with parchment paper, place your focaccia bread and drizzle olive oil and some honey. Add the other 1 tsp of crushed red pepper and herbes de Provence evenly to the top.
When you have about 15 minutes left on the baked feta, add in your focaccia bread and bake for 10-15 minutes or until golden.
When done, drizzle the baked feta with a little more olive oil and honey, slice your focaccia bread and use it to dip into your delicious baked feta.
