Baked Feta, Tomatoes & Garlic
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!
Servings: 6 servings
Calories: 310kcal
Equipment
- small baking dish au gratin dish size
- baking sheet
- parchment paper
Ingredients
- 1 pint cherry tomatoes
- 3-4 garlic cloves thinly sliced
- 1 tbsp fresh oregano
- 2 tsp crushed red peppers divided + more for topping
- 1 pinch of salt
- ⅓ cup olive oil high quality + more for drizzling
- 1 tsp herbes de Provence
- Honey to taste
- 1 feta block
- 1 focaccia loaf
Instructions
- 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.
Video
Nutrition
Calories: 310kcal | Carbohydrates: 39g | Protein: 6g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 9g | Cholesterol: 0.1mg | Sodium: 384mg | Potassium: 205mg | Fiber: 2g | Sugar: 6g | Vitamin A: 605IU | Vitamin C: 19mg | Calcium: 31mg | Iron: 1mg