Baked Feta with Tomatoes

It’s coming up on the end of tomato season, a sad time of year for picky tomato-eaters like me. I grew up thinking I didn’t like tomatoes in non-ketchup or non-marinara form, mostly because I lived in the land of cardboard mass-market tomatoes. I’ve only come to like them in the last decade or so, and I still don’t like those awful fast-food cardboard tomatoes. Heirlooms are delicious, though, and this dish uses the slightly-aging last-of-the-season baby heirloom tomatoes (or cherry or grape tomatoes) to great effect, getting them roasty and juicy and using their sweetness and acidity to balance out the rich saltiness of the cheese.

Feta doesn’t melt in the heat — it just softens, gets scoopable and more unctuous. It seems strange, but it ends up being really delicious. My roommate said if I never made this again it would be a travesty, which I take as high praise.

Baked Feta with Tomatoes, as seen on Smitten Kitchen

8-10 oz. block feta
1 c. baby heirloom tomatoes, halved
1/3 c. pitted kalamata olives, chopped
1/2 very small onion, thinly sliced
2 cloves garlic, finely minced
2 Tbsp. fresh flat-leaf parsley, chopped, divided
1 Tbsp. fresh oregano, chopped
1 tsp. olive oil
freshly ground pepper

Preheat the oven to 400F. Plop the block of feta in a baking dish. Mix the tomatoes, olives, onion, garlic, 1 Tbsp. parsley, oregano, olive oil and pepper and pour them over the feta. Bake for 20-25 minutes or until the tomatoes are beginning to get roasty and the feta is soft. Sprinkle the rest of the parsley on.

Serve with crackers or flatbread or what have you. There may be suggestions forthcoming!


~ by iliadawry on 11 October 2012.

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