This dish has become a bi-weekly favorite for several reasons. First, it’s tasty and allows for variation but most of all? It might be the easiest meal to prep, ever. (And I “ever” sparingly.)
Recipe: Baked Feta with Cherry Tomatoes at Alexandra’s Kitchen.
We increase the amount of garlic and serve it over pasta but spaghetti squash is next.
Related admission: After taking this photo refilling an Olive Oil squeeze bottle I felt guilty and vowed to buy more from Graza because that label is lovely, as is their oil.
Baked Feta with Cherry Tomatoes
Ingredients
- 7 ounces feta cheese
- 1 lb. (cherry tomatoes
- 4 cloves garlic
- 1 shallot
- Fresh basil
- 1 hot chili (optional) – or red pepper flakes
- Olive oil
- Salt
- Pepper
Heat oven to 400ºF. Place one rack in the middle of the oven. Place one rack at the very top, close to the broiler.
Pour 2 tablespoons of the olive oil into an 8- or 9-inch baking dish (or something similar). Add the tomatoes, garlic, shallots, and chilies. Sprinkle with a pinch of sea salt and pepper to taste. Toss to coat. Add the feta. Drizzle with the remaining 2 tablespoons of olive oil. Crack more pepper over top to taste.
Transfer pan to your oven’s middle rack for 20 minutes. After the 20 minutes, transfer the pan to the top rack, and switch to your oven’s broiler setting. Broil on high for 5 minutes (or more or less), keeping a close watch the entire time. While the tomatoes broil, heat up some bread — I’ve been doing this in the toaster oven but you probably could get away with putting the bread on the very bottom rack of your oven while the tomatoes broil.
When the tomatoes are blistered to your liking, remove the pan from the heat. Toss in a handful of basil and stir gently to combine. Serve with slices of warm bread.