I tried this recipe almost immediately after Deb posted it on the Smitten Kitchen last year, and ever since then, it’s been a mainstay. It doesn’t matter if you don’t have a grill on you – the oven works perfectly for this. And man, the simple perfection of warm, melty cheese and roasted tomatoes and olives cannot be overstated.
Mediterranean Baked Feta
Lasts 4 lunches as a side
- 1 c cherry tomatoes, halved
- .33 c pitted kalamata olives, chopped
- 3 cloves garlic, minced (forgot this this time, whoops)
- 1 T dried oregano
- 2 T olive oil
- 1 block feta (you want a good sized block, this was closer to 16 oz, at minimum you want 8 to 10 oz)
Half your tomatoes, chop your olives, and then mix everything except your feta block in a small bowl, tossing so that the olive oil coats everything.
Preheat your oven to 400 (mine was at 375). Put your block of feta in a baking dish, and then pour the tomato-olive-oregano mix over the feta. Cover your dish, and cook for fifteen minutes – your cheese will get soft and warm, but not quite melty.
Don’t worry if you can’t eat it all right away (though you will be tempted to) – this reheats easily, especially in the oven.