Creamy Feta with Tomatoes (Print Version)
# Ingredients:
→ Main Ingredients
01 -
Fresh basil, a small handful
02 -
A block of feta (7 ounces or 200 grams), cut in two pieces
03 -
Black pepper, freshly cracked
04 -
Flaky salt, to taste
05 -
1-2 small hot chilies, thinly sliced, or a pinch of crushed chili flakes (optional)
06 -
1 small shallot, thinly sliced (optional)
07 -
4 garlic cloves, sliced thin
08 -
1 lb (450 to 500 g) cherry tomatoes
09 -
4 tablespoons of olive oil, split up
→ For Serving
10 -
Bread, for dipping
# Instructions:
01 -
Preheat your oven to 400°F. Position one rack close to the broiler (at the top) and another rack in the middle.
02 -
Drizzle 2 tablespoons of olive oil into a baking dish around 8-9 inches in size. Toss in the tomatoes, sliced garlic, shallots, and chilies. Lightly season with salt and black pepper. Mix everything up so it’s evenly coated. Place the feta inside and drizzle the rest of the olive oil on top. Grind a little more pepper over everything.
03 -
Pop the dish onto the middle oven rack and let it roast for 20 minutes. Afterward, move it onto the top rack and set the oven to broil on high. Keep an eye on it and broil for 5 minutes (adjust the time as you like). Meanwhile, warm some bread — either on the bottom rack or in a toaster oven while the broiler’s running.
04 -
Once the tomatoes look blistered and ready, take the dish out of the oven. Sprinkle in the basil and stir everything gently before serving it up with warm bread on the side.
# Notes:
01 -
Inspired by the viral baked feta pasta dish created by Liemessa.
02 -
If you’re in the area, check out Maplebrook Farm feta available at the Niskayuna Co-op. It’s worth trying!
03 -
Want the popular pasta version? Add 4 more tablespoons of olive oil, cook a pound of pasta, and save a little of the starchy cooking water. Toss the cooked pasta with the feta-tomato mix and loosen it up with the pasta water if needed.
04 -
For a lighter option, swap out the pasta for roasted spaghetti squash. Cut the squash in half crosswise, remove the seeds, season the insides with salt and pepper, and roast the halves (cut-side down) on parchment paper. Bake for 45 minutes at 350°F and let it cool for 10 minutes before scooping out the insides.