Author Notes
Warm baked feta cheese with roasted cherry tomato, kalamata olive, and caper sauce. —Riley Wofford
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Ingredients
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1
(12 ounce) block feta cheese
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2 cups
halved cherry tomatoes
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2
shallots, diced
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3
garlic cloves, minced
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1/4 cup
pitted kalamata olives, thinly sliced
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2 tablespoons
capers, drained and rinsed
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2 tablespoons
fresh lemon juice
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2 tablespoons
olive oil
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2 tablespoons
chopped flat-leaf parsley
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2 teaspoons
chopped thyme leaves
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1 teaspoon
chopped oregano leaves
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1/4 teaspoon
crushed red pepper flakes
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Kosher salt
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Freshly ground black pepper
Directions
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Preheat the oven to 400°F. Place the feta in an ovenproof baking dish and cover with aluminum foil. Bake for 15 minutes.
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Stir together the tomatoes, shallots, garlic, olives, capers, lemon juice, olive oil, parsley, thyme, oregano, and red pepper flakes in a medium bowl to combine. Season with salt and pepper, to taste. Remove the foil from the feta and spoon the tomato mixture over the top. Bake for another 15 minutes, until the feta is tender and the tomatoes are softened. Serve warm with crackers alongside.
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