from Smitten Kitchen
submitted by Courtney Dyar
serves 4
submitted by Courtney Dyar
serves 4
1 cup cherry tomatoes, halved
⅓ cup chopped, pitted Kalamata olives
1 clove garlic, minced
¼ cup thinly sliced red onion
2 tablespoons finely-chopped fresh flat-leaf parsley,
divided
1 teaspoon dried oregano
1 teaspoon olive oil
freshly ground black pepper
1 8- to
10-ounce block feta (can substitute goat cheese)
crackers,
pita chips, or crostini
In a
bowl, mix the tomatoes, olives, onion, garlic, 1 tablespoon of the parsley,
oregano, olive oil and a few grinds of pepper.
Two cooking options:
On a grill: Heat your grill to medium-high. Set the feta block in the
middle of a piece of foil. Pile the tomato mixture on top of the feta. Fold up
the edges of the foil so that it will hold in any liquid as it cooks. Place the
packet straight on the grill for 15 minutes to warm it through. Remove from
grill and transfer to a serving dish with high edges. Garnish with remaining
parsley and serve immediately.
In the oven: Heat oven to 400° F. Place the block of feta in the middle
of an oven-proof dish with high edges. Pile the tomato mixture on top of the
feta. Bake for 15 minutes. Garnish with remaining parsley and serve
immediately.
The
feta will not melt, just warm and soften. Serve with crostini/crackers/pita
chips and individual plates since it can be a bit messy otherwise. Folks can
either dip crostini directly into the feta or use a spoon to top crostini. As
it cools, the feta will firm up again.
No comments:
Post a Comment