Keep leftovers from this party fave in your fridge overnight; just pop the dish back into the oven to re-soften the cheese the next day. —Kendra Vaculin
1 block of feta
tomato sauce, homemade or store-bought (a teeny amount! so the cheese doesn’t stick to the bottom! a perfect use for leftovers or the dregs of the jar)
block of feta cheese, drained
pitted and roughly chopped Kalamata olives
1 1/3 cups
halved cherry tomatoes
cloves garlic, finely grated
chopped fresh parsley
a few turns fresh ground pepper
toast, crackers, pita, and/or a spoon for eating
In This Recipe
Preheat the oven to 400° F.
Pour the tomato sauce into the bottom of a small oven-safe dish (I used a 6–inch round). Place the feta in the center and press to slightly break the block apart. This is a rough-crumbly-spreading situation, not a make-a-clean-cheese-layer situation.
In a medium bowl, mix the olives, tomatoes, garlic, oregano, and pepper — you don't need to season with salt, as the feta is salty enough on its own. Pour the mixture evenly over the cheese.
Bake for 15 minutes. Your kitchen will smell like pizza and the feta will get warm and spreadable. Top with the parsley once it's out of the oven.
Serve to guests with toast or crackers, or stuff into a pita pocket with a fried egg and arugula for a meal for yourself.