I have been making this dish as a fun lunch for Matt and I lately and wanted to make note as it’s so easy and delicious! Clearly, I have a thing for warm tomato and cheese dishes… I mean, don’t we all though?
This is one of those things where it takes minimal effort but tastes and appears so impressive. It honestly feels like you’re on vacation while you enjoy it in the sun, highly recommend al fresco when we all can! Ingredient list and method below… xx
Ingredients
1 punnet cherry tomatoes (we did heirloom this time)
big handful of pitted Castelvetrano olives
olive oil
garlic
salt
pepper
sourdough bread
Method
Turn on oven to 250º. Put parchment paper on a baking sheet and scatter slices of cherry tomatoes, garlic slivers (didn’t have on hand this time but we usually do!), and olives. Drizzle on olive oil and sprinkle pinch of sea salt and pepper. Let this bake in the oven for 15 minutes or so. Sometimes at the end, I like to broil for a few to blacken a bit.
While the tomatoes are baking, get out your mixer so we can whip some delicious feta! I use 1 block of feta, 2 big dollops of greek yogurt, olive oil, salt, pepper, and zest from 1 lemon and mix.
The last few minutes I brush on a little olive oil to sourdough slices and throw in the oven to warm up and crisp.
Spread the whipped cheese in the center of a plate and once the tomato timer goes off, take everything out of the over. Pour the tomatoes and olives over the cheese and include all juices! Add a little extra drizzle of olive oil and garnish with the bread slices. Enjoy! It is heavenly…
This is heavenly! I’m vegan and tried a vegan feta with a cashew yogurt and then a dollop of garbanzo beans. Cheers!