In a medium sized bowl, the halved tomatoes, coarsely chopped olives, minced garlic, black pepper, oregano, olive oil and only one tablespoon of the chopped parsley are mixed together.
In an oven proof baking dish, one able to withstand a temperature of at least 400 degrees (F), the tomato mixture is spooned over the two slices of feta cheese.
In just 15 to 20 minutes, the cheese will have softened (but will not be runny or gooey) and the tomatoes will have blistered. If, by some chance, your cheese has not softened, continue baking, checking every 2 minutes. When the Baked Feta came out of the oven, I gave it an ever so light drizzle of extra-virgin olive oil. Because, why not.
I served the Baked Feta with some homemade crostini instead of crackers or pita chips. The baked cheese is soft and spreadable (versus runny or gooey like a baked goat cheese). So whatever you use, it needs to have some substance to it. Not only did the crostini hold the baked feta and tomato mixture well, it was the perfect choice to mop up any of the remaining incredibly flavorful juices.
I served the Baked Feta with some homemade crostini instead of crackers or pita chips. The baked cheese is soft and spreadable (versus runny or gooey like a baked goat cheese). So whatever you use, it needs to have some substance to it. Not only did the crostini hold the baked feta and tomato mixture well, it was the perfect choice to mop up any of the remaining incredibly flavorful juices.
Recipe
Baked Feta - Mediterranean Style (ever so minor changes to the Smitten Kitchen's Mediterranean Baked Feta with Tomatoes recipe)
Ingredients
1 pint of a colorful mixture cherry tomatoes, halved
1/3 cup pitted Kalamata olives, coarsely chopped
1 large clove garlic, minced (if you love the flavor of garlic, use 2 cloves)
2 Tablespoons fresh flat leaf parsley, finely chopped and divided
1 generous teaspoon dried Greek oregano
2 teaspoons extra virgin olive oil, plus more for finishing
Freshly ground black pepper (about 1/4 teaspoon)
An 8 to 10 ounce block of fresh Greek feta
Optional: 1/4 cup thinly sliced red onion
Crostini, crackers, or pita chips for serving
Directions
1. Preheat oven to 400 degrees (F).
2. In a medium sized bowl, mix together the tomatoes, olives, garlic, only 1 Tablespoon of parsley, oregano, olive oil and black pepper. Note: Mix in sliced red onion if using.
3. Cut the block of feta in half crosswise. Lay two halves on an oven proof baking dish. Spoon the tomato mixture over the top.
4. Bake for 15-20 minutes. Note: Feta should feel soft to the touch.
5. Garnish with remaining tablespoon of parsley, lightly drizzle with olive oil, and serve immediately with crostini (or baked pita chips, or crackers).
Notes: (1) The originating recipe came from "The Sprouted Kitchen Cookbook" written by Sara Forte. That recipe offered baked and grilled versions of the Baked Feta. If you don't buy the cookbook, you can find the grilling directions in the Smitten Kitchen link above. (2) Chopping the kalamata olives in the food processor worked perfectly and is much easier than chopping them with a knife. (3) If possible, buy your feta from the deli portion rather than in a pre-packaged container in the cheese section of your favorite grocery store. (4) The Baked Feta Mediterranean Style will cool quickly, so it's important to serve immediately. If becomes room temperature either return to the oven to warm or reheat in the microwave oven. (5) Toss any leftovers into some freshly cooked pasta for a mediterranean style pasta dish.
Barns in Door County, Wisconsin (April 2017)