Spicy Burst Tomatoes with Baked Feta
Ingredients
- 2½-3 cups fresh baby tomatoes sliced if large
- 8 oz slab feta
- 2 cloves garlic sliced
- ¼ medium red onion thinly sliced
- ½ cup green olives
- 1 tsp chili flakes or harissa sauce
- 1 tbsp e.v olive oil
- 2 tbsp parsley of basil leaves
- sea salt and black pepper to taste
- sliced bread or pita to serve
Instructions
- Preheat the oven to 375° F.
- Warm olive oil in a skillet. Add the sliced garlic and cook on low heat for 2 minutes so the oil is flavored. Add the tomatoes and chili flakes, turn up the heat and cook for about 3 minutes. The tomatoes should pop, blister and burst. Season with salt and pepper. Take it off the heat.
- Transfer the tomatoes along with the juices and oil to a small oven proof ceramic dish or cast iron dish. Sprinkle the thinly sliced onions and olives. Place the feta on top of the tomatoes.
- Bake, uncovered, for 20-25 minutes, until the feta is soft and bubbly. Turn broiler to HIGH, and broil for 2 minutes if you like the cheese slightly browned. Garnish with chopped basil or parsley.
- Serve with toasted bread or spooned over roasted vegetables, fish or chicken.
- Serves 3-4 as a side dish and 6 as an appetizer.
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