Baked Feta with Heirloom Tomatoes

This really is and un-recipe and I wasn’t even going to post it. However, as we all are more or less hunkered in our homes, I thought an idea for a super easy yet delicious dinner idea would be appropriate. I got the original idea from my sister a while back and she probably saw it in a blog but I do not know who the original idea belongs to. I have been making this quite regularly as it can be thrown together in half an hour so perfect for a quick weeknight dinner. You will need to use full fat Feta cheese, the light version won’t work, believe me, I tried. The tomatoes can be any small tomatoes and if you want the dish to look fancier, you can use those on the wine but then will need to remove the stems as serving. I like to serve this with spiral pasta like Fusilli as the cheese sticks nicely to the spirals. Hope this makes somebody’s homestay at least a bit more tolerable.

This will feed 3 - 4 but can easily be multiplied.

INGREDIENTS:

1 Feta cheese (7 or 8 ounce)

Pint of cherry tomatoes

4 gloves of garlic, minced

2 tbsp olive oil

Salt and freshly ground pepper to taste

Fresh basil for garnish

STEPS:

Heat oven to 425 F. While the oven is heating pour 1 tbsp olive oil on the bottom of baking dish and add the Feta cheese in the middle. Add the tomatoes, garlic and salt and pepper to taste. Pour the remaining 1 tbsp olive oil on top and make sure the tomatoes are nicely coated.

Bake for 25 min in the middle rack. After 25 min set the oven to broil (high) and broil for about 5 min. Make sure to keep your eye on the dish as broilers are different and you don’t want to burn the tops.

While the cheese is in the oven boil your favorite pasta.

Garnish the cheese with fresh basil and serve over the cooked pasta.

Enjoy!