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roasted feta & tomatoes

July 25, 2017 by Lovoni +

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Often the simplest things are the best. Especially when it comes to food. This recipe of roasted feta & tomatoes is simple & rustic, it uses few ingredients, takes almost no effort & you can serve it as an appetizer to guests or as part of a weeknight meal with some pesto pasta or a roast chicken. It would also work brilliantly as part of a brunch menu. 

roasted feta & tomatoes

It’s embarrassingly easy…

roasted feta & tomatoes

About the only effort I exerted making this was going outside to pick the tomatoes in the heat. Speaking of heat…whew, who knew Indiana would be this hot? Feels like Florida some days. 

roasted feta & tomatoes

Throw tomatoes, chunks of good feta, a lemon, garlic, olives, salt & pepper onto a baking sheet…

roasted feta & tomatoes

Drizzle with a little olive oil & pop it into the oven to roast for about 30 minutes. 

roasted feta & tomatoes

Feta cheese doesn’t melt cooking it like this, instead its flavor intensifies as it becomes soft & creamy. It’s without a doubt my favorite way to eat it. You want to eat this warm. 

roasted feta & tomatoes

As the tomatoes roast their flavor also intensifies & they produce their own sauce. Tomatoes are a bit of an anomaly in that they’re better for you cooked than raw. So get making passata.

roasted feta & tomatoes

As we get ready to start packing our house up at the end of next week, move & renovate, I’m determined to keep eating fresh, healthy food during the whole process. This recipe either on its own or with some grilled meat takes no effort & just one pan so there’s no excuse to eat take-out or carb-laden quick snack while busy packing the house up. All it takes is a little baking pan. We had this tonight. once again I marveled how simple, yet how good it is. Good produce really needs so little. If you love tomatoes, check out more of our summery, no-cook tomato recipes . Until next time, xo.

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roasted feta & tomatoes

roasted feta & tomates
2017-07-25 09:04:19
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Ingredients
  1. 8 oz (226g) piece feta (I use sheep feta)
  2. 20 oz (566) g cherry or grape tomatoes (or a mixture)
  3. 1 bulb garlic, halved
  4. 1 lemon, halved
  5. 1/3 cup pitted kalamata olives
  6. 2 tablespoons olive oil
  7. pinch salt
  8. 1/2 teaspoon pepper
  9. 1/3 cup basil leaves
Instructions
  1. Preheat oven to 375°F (190°C). For fan-forced ovens reduce temp by 25 degrees.
  2. Break the feta into large chunks.
  3. Combine feta, tomatoes, garlic, lemon & olives on a parchment paper-lined baking dish. Drizzle with olive oil; sprinkle with salt & pepper. Roast for about 30 minutes or until tomatoes are wilted & feta is browned in places.
  4. Sprinkle with basil leaves just before serving. Serves 4.
By Lovoni
Fresh Hunger https://freshhunger.com/
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Filed Under: Appetizers, Breakfast & Brunch, featured, Low-carb, Lunch, Mains, popular, Sides & Veggies, Under 500 Calories, Vegetarian Tagged With: appetizer, brunch, feta, summer sides, tomatoes

hello there...

I'm Lovoni - an Aussie living abroad for the last 21 years. Working in food media, I'm a cookbook author; food stylist; cookery teacher & I had a TV food show when I lived in Canada. As a certified nutritionist I believe in nourishment not punishment & love pastry, good wine & afternoon teas. Full of wanderlust, I'm always on the lookout for my next adventure...

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