Baked Feta, Tomatoes & Garlic
Serves 610 mins prep45 mins cook
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!
0 servings
What you need
Instructions
7 Preheat your oven to 375°F. 0 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. 1 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. 2 Set a block of feta on top of the tomatoes and drizzle more olive oil. 3 Bake for 45-50 minutes, basting it a couple times. 4 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. 5 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. 6 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.View original recipe