Baked Feta with Roasted Tomatoes – The Delightful Cook
200g x 3 Perino Red Tomatoes
400g Danish feta cheese
1 garlic bulb, sliced in half
1 cup olive oil + extra for frying
Handful of fresh thyme leaves, roughly chopped
Salt and pepper to season
Sliced ciabatta or sourdough loaf, cut diagonally
Preheat oven at 180c/350f. Remove the feta packaging and place it into the centre of a deep baking tray.
Rinse the tomatoes well under water and drain well. Scatter tomatoes all around the feta, making sure they are evenly spread. Place the sliced garlic halves into the tomatoes, each half opposite to each other.
Scatter freshly chopped thyme leaves all over the feta and tomatoes. Pour in olive oil, making that the tomatoes are completely submerged in oil. Season generously with salt and pepper.
Place into the oven and bake for 25-30 minutes, stirring the tomatoes ever so often. They will begin to blister, turn soft and jammy.
While the tomatoes are in the oven, toast some fresh sliced ciabatta bread with a little olive oil in frypan. Cook on each side for 1-2 minutes, until both sides are golden brown.
To serve, spread a little of the roasted garlic on the base of each toasted slice. Add a generous spoonful baked feta and some beautiful roasted tomatoes.
Serve immediately and enjoy!
@perinotomatoes are available exclusively at your local @colessupermarkets @thedelightfulcook #perinotomatoes