Description
Warm baked feta cheese with roasted cherry tomato, kalamata olive and caper sauce.
Ingredients
- 12 ounces, weight Feta Cheese
- 2 cups Halved Cherry Tomatoes
- 2 whole Shallots, Diced
- 3 cloves Garlic, Minced
- ¼ cups Pitted Kalamata Olives, Thinly Sliced
- 2 Tablespoons Capers, Drained And Rinsed
- 2 Tablespoons Fresh Lemon Juice
- 2 Tablespoons Olive Oil
- 2 Tablespoons Chopped Flat Leaf Parsley
- 2 teaspoons Chopped Thyme Leaves
- 1 teaspoon Chopped Oregano Leaves
- ¼ teaspoons Crushed Red Pepper Flakes
- 1 teaspoon Kosher Salt
- ¼ teaspoons Freshly Ground Black Pepper
Preparation
Preheat the oven to 400°F. Place the feta in a baking dish and cover with aluminum foil. Bake for 15 minutes. When done remove dish from oven and set aside. Keep the oven on.
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. Put dish back into the oven. Bake for another 15 minutes, until the feta is tender and the tomatoes are softened. Serve warm with crackers alongside.
