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Dairy
Easy
40 Minutes
Diets 
While cheese is not really a seasonal food, there are times when I associate feta cheese with a warmer climate. In the winter months, I’ve found that this baked version is so comforting. The olive oil is clean and makes the whole dish super creamy, warm and wonderful! The salty, briny feta works super well with the caramelized garlic, and sweet slow roasted tomatoes and crusty bread. This dish is a perfect appetizer or party bite, and works really well cut into chunks and served over other dishes as well.
1 block of feta
1 container of cherry tomatoes on the vine
1 head of garlic, halved
2–3 sprigs fresh oregano and thyme, leaves picked
zest of 1 lemon
red pepper flakes, to taste
kosher salt, to taste
freshly ground Gefen Black Pepper, to taste
sliced bread
In an ovenproof pan or container place the feta in the center.
Arrange the tomatoes and garlic around the feta. Sprinkle a bit of salt over the tomatoes and garlic. Sprinkle the thyme, oregano, lemon zest and pepper flakes over the feta.
Drizzle with Tuscanini Olive Oil so that everything in the dish has a light coating of olive oil.
Bake at 400 degrees Fahrenheit for 20–25 minutes or until lightly browned.
In the meantime, drizzle the bread with olive oil.
Place the feta and the bread under the broiler on low until it becomes deep golden in color. Serve the baked feta with the toast.
Sponsored by Tuscanini
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